Description
This garlic butter chicken and shrimp pasta is a total weeknight hero. Juicy shrimp, tender chicken, and a lemony, herbed garlic butter sauce all tossed with pasta—what’s not to love? It’s elegant enough to impress guests, but simple enough to whip up on a busy Tuesday. Whether you’re craving comfort food or hosting a cozy dinner, this dish is always a hit.
Ingredients
½ lb large shrimp, peeled and deveined
¼ tsp baking soda
½ lb chicken breast, thinly sliced
Kosher salt & cracked black pepper
1 tbsp all-purpose flour (or gluten-free substitute)
2 tsp butter (for cooking chicken)
4 tbsp extra-virgin olive oil, divided
4 tsp minced garlic (4–5 cloves)
Pinch red pepper flakes
3 tbsp unsalted butter, cubed
1 tbsp lemon juice + 1 tsp lemon zest
1 tbsp fresh mixed herbs (parsley, basil, chives, etc.)
1 lb linguine or spaghetti (optional)
Lemon wedges, for garnish
Instructions
Prep Shrimp: Toss shrimp with salt and baking soda. Let sit 10–60 min. Rinse under cold water and drain.
Season Chicken: Toss chicken with salt, pepper, and flour.
Cook Chicken: In a large skillet, heat 2 tsp butter + 1 tbsp olive oil over med-high heat. Cook chicken 3–4 min per side until golden. Set aside.
Cook Shrimp: Heat 2 tbsp olive oil over high heat. Sear shrimp 2–3 min until just cooked. Set aside.
Make Sauce: In the same skillet, sauté garlic and red pepper flakes (1 min). Add vermouth and simmer 3 min.
Finish Sauce: Add cubed butter, stir to emulsify. Add lemon juice and season with salt.
Combine: Return shrimp and chicken to the pan. Stir in herbs and zest. Heat through.
(Optional) Add Pasta: Cook pasta al dente, reserve ½ cup water. Toss pasta into skillet with sauce and proteins. Add pasta water as needed to bind.
Serve: Garnish with lemon wedges and more herbs.
- Prep Time: 15 min
- Cook Time: 25 min