Spicy garlic butter pasta with lemon, herbs with chicken and shrimp
This Spicy Garlic Butter Pasta with Lemon and Herbs is a bold, flavor-packed dish that brings together tender chicken, juicy shrimp, and a zesty garlic butter sauce. Fresh herbs and a squeeze of lemon brighten every bite, while a touch of chili adds just the right amount of heat. Perfect for weeknight dinners or impressing guests, this pasta is rich, vibrant, and irresistibly satisfying.
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Servings: 4 people
Ingredients
- 250 g pasta linguine, spaghetti - whatever makes you feel powerful
- 2 boneless skinless chicken breasts or 4 boneless, skinless chicken thighs or 200g shrimp, peeled & deveined
- 4 cloves garlic finely chopped
- 1 tsp red pepper flakes or more if you want to feel the heat
- 3 tbsp butter because richness matters
- 2 tbsp olive oil for balance
- Zest and juice of 1 lemon sharp, bright, relentless…just like you
- ½ cup fresh parsley chopped
- ½ cup grated Parmesan because indulgence never hurt anyone
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
- Season the chicken (or shrimp) with salt, black pepper, and a pinch of red pepper flakes. Heat 1 tbsp olive oil in a pan over medium-high heat.
- If using chicken, sear for about 5-6 minutes per side until golden brown and cooked through. Remove from the pan and let it rest before slicing.
- If using shrimp, cook for 1-2 minutes per side until pink and opaque. Remove from the pan and set aside.
- In the same pan, reduce heat to medium, add butter, the remaining olive oil, garlic, and red pepper flakes. Let them sizzle for a a few seconds to a minute until fragrant, not burnt.
- Toss in the pasta, lemon zest, and juice. Stir well, adding the reserved pasta water a little at a time until the sauce coats everything beautifully.
- Slice the chicken and add it (or toss in the shrimp). Mix everything together with fresh parsley and Parmesan.
- Serve immediately. Extra cheese on top? Always. Maybe a drizzle of chili oil if you’re feeling bold.