Save to Pinterest The first time I made this pasta was on a rainy Tuesday when I needed something comforting but not heavy. My husband took one bite and actually paused the show we were watching to tell me this was going on regular rotation. There is something magical about the way bright lemon cuts through rich butter while bringing seafood and chicken together in perfect harmony.
Last summer my sister visited and we made this together while catching up on three months of stories. She is the one who taught me to reserve pasta water instead of dumping it down the sink and it completely transformed how my sauces cling to every strand of linguine. Now whenever I see fresh lemons at the market this dish is the first thing that pops into my head.
Ingredients
- Large shrimp: Fresh or thawed completely and patted dry so they sear instead of steam
- Chicken breast: Cut into uniform pieces so everything cooks at the same rate
- Linguine or spaghetti: Long strands catch the buttery lemon sauce better than short pasta shapes
- Garlic and shallot: Mince them finely so they melt into the sauce without leaving harsh chunks
- Lemon zest and juice: Both are essential for that bright acidic balance against the rich butter
- Butter and olive oil: The oil prevents butter from burning while adding flavor depth
- White wine: Use whatever you have open or skip it and add a splash more broth instead
- Fresh parsley: Do not skip this it adds a fresh herbal finish that wakes up the whole dish
Instructions
- Get your pasta water going first:
- Boil a large pot of salted water and cook pasta until al dente then scoop out that precious half cup of starchy water before draining
- Prep your proteins:
- Pat both shrimp and chicken completely dry with paper towels then season generously with salt and pepper on both sides
- Sear the chicken:
- Heat one tablespoon each of butter and oil in your large skillet over medium high heat and cook chicken until golden brown about five minutes then set aside
- Cook the shrimp:
- Add another splash of oil to the same pan and cook shrimp just until pink and opaque about two minutes per side then remove them too
- Build the sauce base:
- Turn heat down to medium and melt two tablespoons butter then cook shallot and garlic until fragrant but not browned
- Add the liquid:
- Pour in your white wine and let it bubble away for one minute then add broth lemon zest and juice and simmer two more minutes
- Bring it all together:
- Toss in the cooked pasta chicken and shrimp adding pasta water as needed until everything is coated in a silky sauce
- Finish with freshness:
- Stir in parsley and red pepper flakes then taste and adjust salt before serving with lemon wedges on the side
Save to Pinterest This pasta has become our anniversary dinner tradition not because it is fancy but because making it together feels like a celebration. The kitchen fills with garlic and lemon while we dance around each other at the stove taking turns stirring and tasting. Some recipes feed you but this one feeds the moment.
Timing Your Kitchen Flow
I have learned the hard way that timing matters more than technique with this recipe. Start your pasta water before anything else because the sauce comes together fast. Have all your ingredients measured and the garlic minced before you turn on any heat. Once you start cooking everything moves quickly so being organized means the difference between a relaxed dinner and a stressful scramble.
Making It Your Own
Sometimes I swap in spinach or cherry tomatoes when my garden is overflowing. You can use all shrimp or all chicken if someone at your table prefers one over the other. The lemon butter base is forgiving and welcoming to whatever you have on hand or whatever sounds good that night.
Serving It Up
This pasta begs to be served family style right in the middle of the table with extra lemon wedges within reach. I love a simple green salad with a sharp vinaigrette to cut through the richness and maybe some crusty bread for soaking up any extra sauce. Keep the wine flowing and the conversation easy.
- Let everyone add their own red pepper flakes if they like heat
- Have a little extra lemon juice on hand for brightening at the table
- This dish waits well in a warm oven if timing gets off track
Save to Pinterest Some dishes are just happy food and this pasta is exactly that. Bright savory and comforting all at once it turns an ordinary Tuesday into something worth savoring.
Recipe FAQs
- → Can I use frozen shrimp and chicken?
Yes, frozen proteins work well. Thaw shrimp and chicken completely and pat dry before cooking to ensure proper browning and even cooking throughout.
- → What pasta alternatives work best?
Linguine or spaghetti are ideal, but fettuccine, pappardelle, or even gluten-free varieties work beautifully. Choose a shape that holds the light sauce well.
- → How do I prevent rubbery shrimp?
Cook shrimp quickly over medium-high heat for just 1-2 minutes per side until they turn pink and opaque. Overcooking is the main culprit for tough texture.
- → Can I make this dairy-free?
Substitute butter with olive oil or dairy-free butter alternative. The sauce will be lighter but still flavorful with lemon, garlic, and white wine reduction.
- → What wine pairs well with this dish?
Serve with chilled Sauvignon Blanc, Pinot Grigio, or Vermentino. These crisp whites complement the bright citrus and delicate seafood beautifully.
- → Can I prepare components ahead of time?
Mince garlic and shallots, zest and juice the lemon, and cut proteins up to 4 hours ahead. Cook fresh pasta just before serving for best results.