Creamy Lemon Garlic Shrimp Chicken (Printable Version)
Tender chicken and shrimp in a velvety lemon-garlic Alfredo, tossed with fettuccine for a comforting Italian-American meal.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 8 oz large shrimp, peeled and deveined
→ Pasta
03 - 12 oz fettuccine or linguine
→ Vegetables & Aromatics
04 - 4 garlic cloves, minced
05 - Zest and juice of 1 large lemon
06 - 2 tbsp fresh parsley, chopped
→ Sauce
07 - 2 tbsp olive oil
08 - 3 tbsp unsalted butter
09 - 2 cups heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp salt, plus more to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
14 - Freshly grated Parmesan
15 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Set pasta aside.
02 - Pat chicken and shrimp dry with paper towels. Season both lightly with salt and freshly ground black pepper on all sides.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sauté until golden brown and cooked through, about 5-6 minutes. Transfer to a plate and tent loosely with foil.
04 - Add remaining 1 tbsp olive oil to the same skillet. Sear shrimp for 2-3 minutes, flipping once, until pink, curled, and opaque throughout. Remove and set aside with the chicken.
05 - Reduce heat to medium. Melt butter in the skillet and add minced garlic, stirring constantly for about 1 minute until fragrant and lightly golden.
06 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Let simmer for 2-3 minutes, stirring frequently, until the sauce coats the back of a spoon.
07 - Return chicken and shrimp to the skillet. Add drained pasta and toss everything together, gradually adding reserved pasta water as needed to reach your preferred sauce consistency.
08 - Fold in chopped parsley and taste the dish. Adjust salt, pepper, or lemon juice as needed to balance the flavors.
09 - Divide among warmed plates or bowls. Garnish generously with freshly grated Parmesan and serve with lemon wedges on the side. Serve immediately.
# Expert Hints:
01 -
- You get two proteins in one pan, which feels indulgent without requiring extra effort or dirty dishes.
- The lemon cuts through the richness of the cream in a way that keeps you going back for another forkful.
- It comes together fast enough for a weeknight but looks like you planned it for a special occasion.
02 -
- Do not let the cream come to a full boil or it can break and become grainy instead of smooth.
- Cooking the shrimp too long is the most common mistake here so pull them as soon as they curl and turn pink.
- The sauce will continue to thicken as it sits so serve it promptly for the best texture.
03 -
- Grate your own Parmesan from a wedge because the pre shredded kind contains anti caking agents that prevent it from melting smoothly into the sauce.
- Reserve a little extra pasta water than you think you need because it is the easiest way to fix a sauce that has gotten too thick or sticky.