Creamy Lemon Garlic Shrimp Alfredo (Printable Version)

Fettuccine with chicken, shrimp and a creamy lemon-garlic Alfredo, finished 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 rolling boil. Add the fettuccine and cook 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 and evenly with salt and freshly ground black pepper.
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 for 5-6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. 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 the heat to medium. Melt the butter in the skillet, then add the minced garlic. Sauté gently for about 1 minute, stirring constantly, until fragrant and lightly golden — do not allow the garlic to brown.
06 - Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Continue simmering 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 cooked pasta and toss everything together thoroughly, incorporating reserved pasta water a splash at a time until the sauce reaches your preferred consistency.
08 - Fold in the chopped fresh parsley. Taste the dish and adjust salt and pepper as needed.
09 - Divide among warmed plates or bowls. Finish each portion with a generous shower of freshly grated Parmesan and a lemon wedge on the side.

# Expert Tips:

01 -
  • The lemon cuts through the richness of the cream just enough to keep you going back for another forkful.
  • Using two proteins sounds fancy but honestly just makes leftovers more exciting the next day.
02 -
  • If you dump all the Parmesan in at once while the cream is boiling vigorously it will clump into stubborn little islands that never dissolve.
  • Shrimp cook almost entirely in their residual heat after you pull them from the pan, so take them off thirty seconds before you think they are done.
03 -
  • Grate your Parmesan while the cream is still cold so you are not scrambling with one hand while the sauce reduces with the other.
  • The real secret is that pasta water, so never drain it without saving at least half a cup first.

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