Save to Pinterest The kitchen was chaos that Tuesday evening, with my sister visiting and both of us starving after a long day. I threw together whatever proteins I had in the fridge, not expecting much, but that first bite of citrus-kissed sauce made us both stop talking mid-sentence. Sometimes the best dinners happen when you stop overthinking and just start cooking.
My roommate walked in right as I was tossing everything together, drawn by the smell of garlic hitting butter. She stood watching over my shoulder until I finally handed her a fork, and we ate standing at the counter because waiting for plates seemed like too much effort. That is the kind of dinner that becomes a memory.
Ingredients
- 225 g large shrimp: Pat them completely dry before cooking or they will steam instead of sear
- 225 g boneless chicken breast: Cutting into uniform pieces ensures everything finishes cooking at the same time
- 340 g linguine or spaghetti: The thinner noodles grab sauce better than wider shapes
- 4 cloves garlic: Fresh minced garlic makes a difference compared to jarred versions here
- 1 small shallot: Shallots bring a gentle sweetness that balances the sharp lemon
- Zest and juice of 1 lemon: Zest first, then juice, and avoid the white pith for pure bright flavor
- 2 tbsp fresh parsley: Add it at the end so the color stays vibrant
- 4 tbsp unsalted butter: Letting the butter foam slightly before adding aromatics builds deeper flavor
- 2 tbsp olive oil: Using a mix of butter and oil prevents burning at higher heats
- 60 ml dry white wine: The alcohol evaporates but leaves behind complex acidity
- 60 ml chicken broth: Low sodium broth lets you control the salt level yourself
- 1/2 tsp salt and 1/4 tsp black pepper: Season the proteins generously before they hit the pan
- 1/4 tsp crushed red pepper flakes: A little heat wakes up all the other flavors
Instructions
- Get your pasta water going first:
- Drop pasta into salted boiling water and cook until al dente, saving that starchy pasta water before draining.
- Prep your proteins while water heats:
- Pat shrimp and chicken dry with paper towels, then season both sides with salt and pepper.
- Sear the chicken first:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high, add chicken pieces, and cook 4 to 5 minutes until browned and cooked through.
- Cook the shrimp next:
- Add another 1 tbsp olive oil to the same pan and cook shrimp 1 to 2 minutes per side until pink and opaque, then remove both proteins to a plate.
- Build your sauce base:
- Lower heat to medium, melt remaining 2 tbsp butter, and sauté shallot and garlic for 1 to 2 minutes until fragrant but not browned.
- Deglaze and simmer:
- Pour in white wine if using and let it reduce for 1 minute, then add broth, lemon zest, and juice and simmer 2 minutes.
- Bring it all together:
- Return chicken and shrimp to the pan, add cooked pasta, toss everything together, and use reserved pasta water to reach your preferred sauce consistency.
- Finish and serve:
- Stir in parsley and red pepper flakes, adjust seasoning, and plate with lemon wedges and extra parsley on top.
Save to Pinterest This recipe has saved more last minute dinner plans than I can count. The time my partner came home unexpected with their boss, I had this on the table in twenty minutes flat, and nobody guessed I had been panicking five minutes earlier.
Timing Everything Right
The biggest challenge is coordinating pasta and proteins so everything finishes hot together. Start your water first, sear the proteins while pasta cooks, and have all your aromatics prepped before you begin. Once the sauce starts simmering, everything moves quickly.
Making It Your Own
Sometimes I add sun-dried tomatoes or spinach when the sauce simmers for extra color and nutrition. The basic formula works with just shrimp or just chicken if you are feeding someone with preferences, and half and half creates a lovely creamy version without feeling heavy.
Leftovers That Actually Work
This pasta reheats surprisingly well if you avoid overcooking the shrimp initially. Store everything together in the refrigerator and warm it gently with a splash of broth or water to loosen the sauce back up.
- Toss cold leftovers with arugula for an instant lunch salad
- Add a bit more lemon juice when reheating to wake up the flavors
- The sauce tastes even better the next day as the garlic mellows
Save to Pinterest I hope this recipe finds its way into your regular rotation, the way it has in mine. Some dishes just make life taste better.
Common Recipe Questions
- → Can I use a different pasta type?
Yes, linguine or spaghetti work best, but you can substitute with gluten-free or your preferred pasta shapes.
- → How do I prevent the chicken from drying out?
Cook chicken over medium-high heat just until browned and cooked through, about 4–5 minutes, to retain juiciness.
- → Is white wine necessary in the sauce?
White wine adds subtle acidity and depth, but it’s optional and can be skipped or replaced with additional broth.
- → Can I make the sauce creamier?
Yes, adding 2 tablespoons of heavy cream with the broth will create a richer, creamier sauce.
- → What garnishes enhance the flavor?
Lemon wedges and freshly chopped parsley brighten the dish and add fresh, vibrant notes.
- → How can I adjust the spice level?
Reduce or omit red pepper flakes for a milder taste or increase them slightly for extra heat.