# What You Need:
→ Proteins
01 - Large shrimp, peeled and deveined (8 oz)
02 - Boneless, skinless chicken breast, cut into bite-sized pieces (8 oz)
→ Pasta
03 - Linguine or spaghetti (12 oz)
→ Vegetables & Aromatics
04 - Garlic cloves, minced (4 cloves)
05 - Shallot, finely chopped (1 small)
06 - Lemon zest (1 lemon)
07 - Lemon juice (1 lemon)
08 - Fresh parsley, chopped (2 tablespoons)
→ Sauce & Fats
09 - Unsalted butter, divided (4 tablespoons)
10 - Olive oil (2 tablespoons)
11 - Dry white wine, optional (1/4 cup)
12 - Low-sodium chicken broth (1/4 cup)
→ Seasonings
13 - Salt, plus more for pasta water (1/2 teaspoon)
14 - Freshly ground black pepper (1/4 teaspoon)
15 - Crushed red pepper flakes, optional (1/4 teaspoon)
→ Garnish
16 - Lemon wedges
17 - Extra chopped parsley
# How-To Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp and chicken dry with paper towels. Season both with salt and pepper.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook for 4 to 5 minutes until browned and cooked through. Remove to a plate.
04 - In the same skillet, add another 1 tablespoon olive oil. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Lower heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
06 - Deglaze with white wine if using and let it reduce for 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the pan, along with cooked pasta. Toss to coat, adding reserved pasta water as needed for desired consistency.
08 - Stir in parsley and red pepper flakes, adjust seasoning to taste.
09 - Serve hot, garnished with lemon wedges and extra parsley.
