Creamy Lemon Garlic Shrimp Alfredo (Print version)

Fettuccine with chicken, shrimp and a silky lemon-garlic Alfredo, finished with Parmesan and parsley.

# What goes in:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 lb)
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 cheese
15 - Lemon wedges

# Cooking steps:

01 - Bring a large pot of salted water to a rolling boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Set the drained pasta aside.
02 - Pat the chicken pieces 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 the seasoned chicken pieces in a single layer and sauté until golden brown and cooked through, approximately 5 to 6 minutes. Transfer to a plate and tent loosely with foil.
04 - Add the remaining 1 tbsp olive oil to the same skillet. Sear the shrimp for 2 to 3 minutes, flipping once, until they turn pink and become opaque throughout. Remove and set aside with the chicken.
05 - Reduce the heat to medium. Melt the butter in the skillet and sauté the minced garlic for about 1 minute, stirring constantly, until fragrant and lightly golden.
06 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, lemon juice, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer for 2 to 3 minutes, stirring frequently, until it slightly thickens and coats the back of a spoon.
07 - Return the chicken and shrimp to the skillet. Add the cooked pasta and toss thoroughly to coat every strand in the creamy sauce. Splash in reserved pasta water as needed to reach your preferred consistency.
08 - Fold in the chopped fresh parsley and taste for seasoning, adjusting with salt and pepper as needed. Divide among plates and garnish generously with freshly grated Parmesan and lemon wedges on the side.

# Tips from flavorandfeast:

01 -
  • The lemon cuts through the richness of the Alfredo sauce in a way that keeps you going back for another forkful without feeling weighed down.
  • Combining two proteins sounds excessive, but the tender chicken and succulent shrimp together create a texture contrast that makes every bite interesting.
  • It comes together in under an hour, which means it is fancy enough for guests but honest enough for a weeknight dinner with family.
02 -
  • Cooking the shrimp too long is the most common mistake because they only need about two minutes per side and will continue cooking in the residual heat of the sauce.
  • Adding the Parmesan off the direct heat or over very low heat prevents it from clumping and turning stringy in the cream.
03 -
  • Always reserve that pasta water before draining because the starch in it is the secret weapon that binds the sauce to the noodles like nothing else can.
  • Grate your Parmesan as finely as possible and add it gradually while stirring so it melts smoothly into the cream without forming stubborn clumps.

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