Creamy Lemon Garlic Shrimp Chicken

Creamy Lemon Garlic Shrimp and Chicken Alfredo is a rich yet bright pasta that blends two favorite proteins with a tangy lemon-infused alfredo sauce. With each bite, you get a tender chicken piece or a juicy shrimp, the smooth embrace of Parmesan and cream, and a punch of fresh lemon. It is a meal I break out when I want to wow guests or make a regular weeknight feel extra special.

I remember the first time I served this on a rainy Friday. Not only did my family polish off every bite, but my son now insists it is our birthday dinner tradition.

Ingredients

• Chicken breast: brings protein and a mild base for flavors. Choose boneless skinless for ease.
• Large shrimp: gives sweetness and a touch of elegance. Look for wild-caught or firm-fleshed shrimp and peel and devein for best texture.
• Fettuccine or linguine pasta: carries sauce well. Choose a brand with a rougher surface so the sauce clings.
• Garlic: adds fragrance and warmth. Freshly minced makes all the difference.
• Heavy cream: is the foundation of the sauce. Use well-chilled heavy cream for best thickening.
• Parmesan cheese: delivers salty depth. Grate it fresh for a silkier finished sauce.
• Lemon zest and juice: brighten everything. Use an unwaxed fresh lemon for the punchiest flavor.
• Butter and olive oil: add richness and help brown proteins. For bolder flavor, use butter.
• Paprika and garlic powder: lend warmth and color. Go for Spanish paprika if possible.
• Red pepper flakes: wake up the sauce. Only use if you want a touch of heat.
• Parsley for garnish: gives color and a hint of freshness. Choose flat-leaf if you can.
• Salt and pepper: enhance every ingredient so taste as you go.

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Add fettuccine and cook according to the package directions until just al dente Drain and set aside making sure not to overcook

Season and Sear the Chicken:

Mix sliced chicken with salt pepper garlic powder and paprika Heat a large skillet with butter or oil over medium heat Add chicken in a single layer and cook for five to seven minutes flipping once It should be golden on both sides and cooked through Remove and keep warm

Sear the Shrimp:

Using the same pan add more oil or butter Arrange shrimp in a single layer Cook for one to two minutes per side just until pink and opaque Shrimp overcook quickly so watch for that color change Remove them and set aside

Make the Lemon Alfredo Sauce:

Still using the same pan melt butter and sauté minced garlic for about one minute until it smells fragrant and sweet Pour in heavy cream stirring to bring up any brown bits from the pan Let the mixture simmer gently for two to three minutes Add Parmesan cheese lemon zest and lemon juice Stir slowly until cheese melts and sauce thickens up Taste and adjust salt pepper and red pepper flakes

Combine and Simmer:

Add drained pasta into the sauce Toss gently to fully coat every strand Return chicken and shrimp to the pan and fold them into the pasta Let everything simmer together for one or two minutes so the flavors meld

Finish and Serve:

Heap pasta onto plates Sprinkle with fresh parsley and extra Parmesan Squeeze over a little extra lemon to finish if you like

Save

When I zest the lemon I always pause and inhale That hit of citrus as it lifts through the creamy sauce reminds me of my grandmother's kitchen where we never made Alfredo without extra lemon

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days To reheat gently use a skillet over low heat with a splash of cream or milk so the sauce returns to its creamy consistency The texture of shrimp is best on day one but chicken will still taste great

Ingredient Substitutions

Fettuccine can be swapped with any sturdy pasta shape Try penne or tagliatelle if that is what you have If you do not eat shrimp just double the chicken If you want a lighter sauce you can use half and half instead of heavy cream though the sauce will be less thick

Serving Suggestions

This pasta stands alone as a meal but is extra delicious with a crisp green salad and warm bread For more vegetables toss in steamed broccoli florets or handfuls of baby spinach during the last minute in the skillet A glass of dry white wine is always welcome

Cultural Origins

Alfredo sauce comes from early twentieth century Rome where it was originally served without cream in the sauce This version is an evolved American classic with both chicken and shrimp Lemon adds a modern spark inspired by coastal Mediterranean flavors

Recipe FAQs

→ What type of pasta works best for creamy lemon Alfredo?

Fettuccine or linguine are classic choices, as their shape holds up well against rich Alfredo sauces.

→ Can I substitute other proteins for shrimp or chicken?

Yes, sliced turkey or salmon can be used, but adjust cooking times to prevent dryness.

→ How do I prevent the sauce from curdling?

Gently simmer the cream and avoid high heat after adding lemon juice to maintain silky smoothness.

→ Are there ways to lighten the sauce?

Substitute half-and-half for some or all of the heavy cream, or increase lemon juice for more brightness.

→ What vegetables pair well with this dish?

Spinach, broccoli, or asparagus make excellent additions, adding freshness and color to the meal.

→ How can I make this pasta spicier?

Add extra red pepper flakes or use Cajun seasoning during cooking for a spicy kick.