Save to Pinterest The smell of lemon and garlic hitting warm butter is something that stops me in my tracks every single time. I first made this pasta on a Tuesday when I had half a bag of shrimp and some chicken that needed using, not expecting anything special. But that first bite—bright, savory, with the tender proteins coating each strand of linguine—made me realize sometimes the best dinners happen when you just work with what you have.
Last month I made this for my parents who swear they dont like seafood-forward pasta. My dad actually went back for seconds and asked what I did differently. The trick is balancing that bright lemon against the richness—you want it to sing, not shout.
Ingredients
- 225 g large shrimp: Pat them completely dry before cooking so they sear instead of steam
- 225 g boneless chicken breast: Cut into uniform pieces so everything cooks at the same pace
- 340 g linguine or spaghetti: The thin strands grab the sauce better than thick pasta
- 4 cloves garlic: Dont be shy here—garlic is the backbone of the whole dish
- 1 small shallot: Milder than onion and lets the lemon really shine through
- Zest and juice of 1 lemon: Zest first, then juice—get all that fragrant oil before you squeeze
- 2 tbsp fresh parsley: Adds a fresh pop that cuts through the butter
- 4 tbsp unsalted butter: Split this up so you can build flavor in stages
- 2 tbsp olive oil: Prevents the butter from burning at higher heat
- 60 ml dry white wine: Optional but worth it for depth—even a splash makes a difference
- 60 ml low-sodium chicken broth: Keeps the sauce from getting too heavy
- 1/2 tsp salt and 1/4 tsp black pepper: Season your proteins generously before they hit the pan
- 1/4 tsp crushed red pepper flakes: Just a whisper of heat to wake everything up
Instructions
- Get your pasta water going first:
- Drop that linguine into heavily salted boiling water and cook it until al dente then scoop out that precious half cup of starchy water before draining
- Prep your proteins properly:
- Pat both shrimp and chicken thoroughly dry with paper towels and season them well with salt and pepper on all sides
- Sear the chicken first:
- Heat one tablespoon each of oil and butter in a large skillet over medium-high then add chicken pieces cooking four to five minutes until golden and cooked through before transferring to a plate
- Cook the shrimp next:
- Add another tablespoon of oil to the same pan and cook shrimp one to two minutes per side until pink and opaque then set aside with the chicken
- Build the aromatic base:
- Lower heat to medium and melt the remaining two tablespoons butter then cook shallot and garlic for one to two minutes until fragrant but not browned
- Create the sauce:
- Pour in the white wine and let it bubble down for a minute then stir in chicken broth lemon zest and juice and simmer two minutes
- Bring it all together:
- Return chicken and shrimp to the pan add the cooked pasta and toss everything together adding pasta water as needed until the sauce clings to each strand
- Finish with flair:
- Stir in parsley and red pepper flakes taste for seasoning and serve immediately with lemon wedges on the side
Save to Pinterest This pasta has become my go-to when friends pop over unexpectedly. I can get everything on the table in under 45 minutes and they always assume Ive been planning it for days.
Getting The Timing Right
Start your water first thing because pasta water takes forever to boil when youre rushing. I learned to prep all my ingredients while the water heats—mincing the garlic zesting the lemon cutting everything into bite sized pieces. That way when the pasta goes in Im ready to immediately start cooking the proteins.
Making It Your Own
Sometimes I add baby spinach at the very end just to wilt it into the pasta. A splash of cream transforms it into something completely different if youre craving richness over brightness. The structure stays the same but you can pivot the personality.
Serving Suggestions
A crisp white wine cuts through the butter beautifully—something acidic and bright like a Sauvignon Blanc. I keep the sides simple usually just crusty bread to mop up that sauce. Simple roasted asparagus or a green salad with vinaigrette balances the richness.
- Grate some parmesan over the top if you want extra umami
- Keep extra lemon wedges handy for guests who love acid
- Let everyone add red pepper flakes at the table so they control the heat
Save to Pinterest Theres something deeply satisfying about a dish that looks impressive but comes together so naturally. Hope this finds its way into your regular rotation.
Recipe Questions & Answers
- → Can I prepare the shrimp and chicken ahead of time?
Yes, you can peel and devein shrimp up to 24 hours ahead, storing them in an airtight container in the refrigerator. Cut the chicken into pieces and store separately. Season both with salt and pepper just before cooking for best texture and flavor.
- → What if I don't have white wine for the sauce?
White wine is optional and can be omitted without affecting the final dish. Simply deglaze the pan with an additional splash of chicken broth or lemon juice to lift the flavorful browned bits from the skillet.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp quickly over medium-high heat for just 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough and dry. Remove them promptly and set aside, then reunite with the pasta at the very end.
- → Can I make this dish gluten-free?
Absolutely. Simply substitute your preferred gluten-free pasta variety, using the same cooking method and timing. Verify that all other ingredients, particularly the chicken broth and wine, are certified gluten-free if needed.
- → What's the best way to achieve al dente pasta?
Cook pasta according to package directions, but begin checking for doneness 1-2 minutes before the recommended time. Pasta should have a slight firmness when bitten through the center. Reserve pasta water before draining to adjust sauce consistency later.
- → How can I make the sauce creamier?
Stir 2 tablespoons of heavy cream or crème fraîche into the sauce after adding the broth and lemon juice. Simmer gently for 1-2 minutes to incorporate, creating a luxurious, velvety sauce that clings beautifully to the pasta and proteins.