Vibrant surf-and-turf pasta with tender chicken, succulent shrimp, and zesty lemon-garlic butter sauce. Weeknight-friendly Italian-American classic.
# What You Need:
→ Proteins
01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz boneless, skinless chicken breast, cut into bite-sized pieces
→ Pasta
03 - 12 oz linguine or spaghetti
→ Vegetables & Aromatics
04 - 4 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon
08 - 2 tablespoons fresh parsley, chopped
→ Sauce & Fats
09 - 4 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil
11 - 1/4 cup dry white wine, optional
12 - 1/4 cup low-sodium chicken broth
→ Seasonings
13 - 1/2 teaspoon salt, plus more for pasta water
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
16 - Lemon wedges
17 - Extra chopped parsley
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
02 - Pat shrimp and chicken dry with paper towels. Season both proteins evenly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and cook 4-5 minutes until golden brown and cooked through. Transfer to a clean plate.
04 - Add remaining 1 tablespoon olive oil to the skillet. Place shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Reduce heat to medium. Add 2 tablespoons butter to the skillet. Sauté minced garlic and shallot for 1-2 minutes until fragrant and softened.
06 - Pour in white wine if using and scrape up any browned bits from the pan bottom. Let reduce for 1 minute. Add chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the skillet along with cooked pasta. Toss gently to coat all components evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Stir in fresh parsley and red pepper flakes if desired. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately in shallow bowls.
09 - Divide pasta mixture among serving bowls. Garnish each portion with lemon wedges and additional fresh parsley. Serve while hot.
