Pin It Combining the best of land and sea, this Lemon Garlic Shrimp & Chicken Pasta is a celebration of bright flavors and satisfying textures. It brings together succulent shrimp and tender chicken in a sauce that is both rich and refreshing, making it an ideal choice for a sophisticated yet simple meal.
Pin It The secret to this dish lies in the pan drippings. By searing the proteins first, you build a foundation of flavor that the garlic, shallots, and white wine then transform into a glossy, aromatic sauce that perfectly coats the linguine.
Ingredients
- Proteins: 225 g (1/2 lb) large shrimp, peeled and deveined; 225 g (1/2 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- Pasta: 340 g (12 oz) linguine or spaghetti
- Vegetables & Aromatics: 4 cloves garlic, minced; 1 small shallot, finely chopped; Zest and juice of 1 lemon; 2 tbsp fresh parsley, chopped
- Sauce & Fats: 4 tbsp unsalted butter, divided; 2 tbsp olive oil; 60 ml (1/4 cup) dry white wine (optional); 60 ml (1/4 cup) low-sodium chicken broth
- Seasonings: 1/2 tsp salt (plus more for pasta water); 1/4 tsp freshly ground black pepper; 1/4 tsp crushed red pepper flakes (optional)
- Garnish: Lemon wedges; Extra chopped parsley
Instructions
- Step 1
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain and set aside.
- Step 2
- Pat shrimp and chicken dry. Season both with salt and pepper.
- Step 3
- In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Add the chicken and cook for 4–5 minutes until browned and cooked through. Remove to a plate.
- Step 4
- In the same skillet, add another 1 tbsp olive oil. Add shrimp and cook 1–2 minutes per side until pink and opaque. Transfer to the plate with chicken.
- Step 5
- Lower heat to medium. Add 2 tbsp butter to the skillet. Sauté shallot and garlic for 1–2 minutes until fragrant.
- Step 6
- Deglaze with white wine (if using) and let it reduce for 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes.
- Step 7
- Return chicken and shrimp to the pan, along with cooked pasta. Toss to coat, adding reserved pasta water as needed for desired consistency.
- Step 8
- Stir in parsley and red pepper flakes, adjust seasoning to taste.
- Step 9
- Serve hot, garnished with lemon wedges and extra parsley.
Zusatztipps für die Zubereitung
For the best results, ensure your chicken and shrimp are completely dry before seasoning; this allows for a better sear and prevents steaming. Don't forget to reserve that pasta water, as the starch is essential for creating an emulsified sauce that grips the pasta.
Varianten und Anpassungen
To make a creamier version, stir in 2 tablespoons of heavy cream along with the chicken broth. For those with dietary restrictions, this recipe works excellently with your favorite gluten-free pasta substitute.
Serviervorschläge
Plate the pasta in warm bowls and garnish generously with fresh lemon wedges. To elevate the meal, pair it with a chilled glass of Sauvignon Blanc or Pinot Grigio, which complements the zesty citrus and garlic notes.
Pin It This Lemon Garlic Shrimp & Chicken Pasta is a testament to how simple ingredients can create a meal that feels truly indulgent. Whether it's a quiet evening in or a dinner with friends, this zesty, savory dish is sure to become a regular in your rotation.
Recipe FAQs
- → Can I use frozen shrimp and chicken?
Yes, frozen proteins work well. Thaw shrimp and chicken completely in the refrigerator and pat dry before cooking to ensure proper browning and even cooking throughout.
- → What's the best way to avoid rubbery shrimp?
Cook shrimp for only 1-2 minutes per side until just pink and opaque. Overcooked shrimp becomes tough and loses flavor. Remove from heat as soon as the color changes from translucent to pink.
- → Can I make this without white wine?
Absolutely. The white wine adds depth but is optional. Simply skip it and proceed directly to adding the chicken broth. The lemon juice provides plenty of acidity and brightness.
- → How do I achieve the right sauce consistency?
Reserve 120 ml of pasta water before draining. Add it gradually while tossing the finished pasta to reach your preferred consistency. The starchy water emulsifies with the butter, creating a silky coating.
- → What wine pairs best with this dish?
Serve with a crisp, unoaked white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino. The bright acidity complements the lemon-garlic flavors and cuts through the richness of the butter sauce beautifully.
- → Can I prepare this ahead of time?
Prep ingredients in advance—mince garlic, zest lemon, and cut proteins. However, cook immediately before serving for best texture and flavor. The pasta and proteins don't hold well when cooked ahead.