Pin It The evening I first attempted surf and turf pasta, my kitchen smelled like an Italian restaurant gone wild. I had this idea that combining shrimp and chicken would impress everyone, but truthfully I was just craving two things at once. The lemon garlic sauce came together almost by accident while I frantically tried not to overcook the shrimp. That night taught me that sometimes the most chaotic kitchen experiments turn into the dishes people request most often.
Last summer my sister visited and I made this for her birthday dinner. She took one bite, closed her eyes, and declared it better than our favorite Italian spot downtown. We sat at my tiny kitchen table eating way too much and laughing about how we used to think cooking pasta was complicated. Now it is our go-to celebration meal whenever something good happens.
Ingredients
- 225 g large shrimp: Buy them already peeled and deveined to save precious minutes on busy weeknights
- 225 g boneless chicken breast: Cutting into uniform bite sized pieces ensures even cooking and easier eating
- 340 g linguine or spaghetti: Long noodles catch the buttery sauce better than short shapes
- 4 cloves garlic: Fresh minced garlic beats jarred every single time for aromatic depth
- 1 small shallot: Shallots bring a subtle sweetness that onions simply cannot match
- Zest and juice of 1 lemon: Both components are essential for that bright, cutting acidity
- 2 tbsp fresh parsley: Adds fresh color and a peppery bite that balances the rich butter
- 4 tbsp unsalted butter: Unsalted lets you control the seasoning perfectly
- 2 tbsp olive oil: Prevents the butter from burning at higher cooking temperatures
- 60 ml dry white wine: Optional, but it adds complexity and helps deglaze the pan beautifully
- 60 ml chicken broth: Creates the silky sauce base without overwhelming the delicate flavors
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasonings that let the proteins shine
- 1/4 tsp crushed red pepper flakes: Just enough warmth to make the sauce interesting
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil while you prep everything else
- Cook the pasta just right:
- Cook until al dente, then reserve that precious pasta water before draining
- Prep your proteins:
- Pat both shrimp and chicken completely dry and season generously with salt and pepper
- Sear the chicken first:
- Heat olive oil and one tablespoon butter in a large skillet over medium high heat, cook chicken 4 to 5 minutes until browned, then remove to a plate
- Cook the shrimp quickly:
- Add another tablespoon of oil to the same skillet, cook shrimp just 1 to 2 minutes per side until pink and transfer to the chicken plate
- Build your sauce base:
- Lower heat to medium, melt remaining butter, and sauté shallot and garlic until fragrant but not browned
- Start the sauce:
- Deglaze with wine if using, let it reduce for a minute, then add broth, lemon zest, and juice
- Bring it all together:
- Return chicken and shrimp to the pan, add cooked pasta, toss everything together while adding pasta water as needed
- Finish with finesse:
- Stir in parsley and red pepper flakes, taste and adjust seasoning, then serve immediately with lemon wedges
Pin It This pasta has become my comfort food for everything from bad days to celebrations. Something about the combination of tender shrimp, juicy chicken, and bright lemon sauce just makes everything better. My partner now asks for it by name whenever they have had a long week.
Timing Your Perfect Pasta
I learned through trial and error that the sauce must be ready exactly when the pasta finishes cooking. There is nothing worse than perfectly al dente noodles sitting in a colander while you frantically finish the sauce. Now I start the sauce the moment the pasta hits the boiling water.
Protein Perfection
Overcooked shrimp is a tragedy I have committed too many times. They go from perfect to rubbery in seconds. Watch them closely and pull them the moment they turn pink and opaque. The residual heat will finish them when they return to the sauce.
Building Layers of Flavor
The secret is adding lemon in two stages. Zest goes in early with the aromatics to infuse its oils into the butter, while fresh juice finishes the sauce with bright acidity. This small technique creates a more complex lemon flavor that lingers beautifully.
- Always use room temperature butter for faster melting and better emulsification
- Let the wine reduce almost completely before adding broth for a more concentrated flavor
- Finish with an extra squeeze of lemon right before serving to wake everything up
Pin It Every time I make this dish, I am reminded that the best recipes are often the ones that bring people together around the table. Good food shared with good people is what cooking is really all about.
Recipe FAQs
- → Can I prepare the proteins ahead of time?
Yes, you can cut and season the chicken and shrimp up to 4 hours in advance. Store them separately in the refrigerator on paper towels to maintain dryness, which helps them brown better when cooking.
- → What if I don't have white wine for deglazing?
White wine is optional and adds depth of flavor, but you can skip it entirely. The lemon juice and chicken broth provide enough acidity and richness. Alternatively, use additional chicken broth or a splash of dry vermouth.
- → How do I know when the shrimp is cooked perfectly?
Shrimp cooks very quickly—just 1-2 minutes per side. It's done when it turns pink and opaque throughout. Overcooked shrimp becomes tough and rubbery, so watch carefully and remove from heat as soon as it's pink.
- → Can I make this with only shrimp or only chicken?
Absolutely. Use 450g (1 lb) of either protein instead. The cooking time remains similar. The sauce pairs beautifully with either protein alone, so adjust quantities based on your preference.
- → What's the best way to achieve the right sauce consistency?
Reserve pasta water before draining—this starchy liquid emulsifies with the butter and lemon juice to create a silky sauce. Add it gradually while tossing the pasta, using just enough to coat without making the dish soupy.
- → Can I make this gluten-free?
Yes, simply substitute gluten-free pasta and follow the same cooking method. The sauce is naturally gluten-free. Ensure your chicken broth is certified gluten-free if that's a concern.