Creamy Lemon Garlic Shrimp Alfredo (Print Page)

Fettuccine with sautéed chicken and shrimp in a creamy lemon-garlic Alfredo, topped with Parmesan and parsley.

# What You 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 boil. Cook fettuccine or linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
02 - Pat the 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 the chicken pieces in a single layer and sauté until golden brown and cooked through, approximately 5-6 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 2-3 minutes, flipping once, until they turn pink and become opaque throughout. Remove and set aside with the chicken.
05 - Reduce 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, red pepper flakes (if using), salt, and pepper. Simmer for 2-3 minutes, stirring frequently, until the sauce coats the back of a spoon.
07 - Return the chicken and shrimp to the skillet. Add the drained pasta and toss everything together, incorporating reserved pasta water a splash at a time until the sauce reaches your desired consistency.
08 - Fold in the chopped parsley and taste the dish. Adjust salt and pepper as needed to balance the lemon and garlic flavors.
09 - Divide among warmed plates or bowls. Garnish generously with freshly grated Parmesan and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The lemon cuts through the richness of the Alfredo sauce in a way that makes each bite feel bright instead of heavy.
  • Using both chicken and shrimp means every forkful feels indulgent and varied.
  • It comes together in one skillet so cleanup is surprisingly manageable for something this impressive.
02 -
  • Do not let the cream come to a full rolling boil or it can break and become grainy instead of smooth.
  • Reserving the pasta water is not optional because it contains starch that helps the sauce cling to the noodles rather than pooling at the bottom of the bowl.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Freshly grated Parmesan from a block melts dramatically better than the pre shredded kind which contains anti caking agents that make the sauce gritty.

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