Busy Night? This Chicken and Shrimp Recipe Has You Covered

Let’s be honest—weeknight dinners can feel like a juggling act between work emails, soccer practice pickups, and a kitchen that looks like a tornado hit it. That’s where chicken and shrimp recipes like this swoop in to save your evening (and maybe your sanity).

This buttery, garlicky, lemon-herb chicken and shrimp pasta checks all the right boxes: quick to make, full of flavor, and fancy enough that it feels like a treat—but simple enough for your Tuesday dinner rush. Whether you’re cooking for two or trying to feed your hungry family, this dish is the ultimate flex: cozy, comforting, and secretly kind of elegant.

Why You’ll Love This Chicken and Shrimp Recipe

There’s a reason easy chicken and shrimp recipes are such crowd favorites: they give you the best of both worlds! Tender chicken, juicy shrimp, a buttery garlic sauce, and a citrusy finish… what’s not to love?

Here’s why this one stands out:

Fast but fancy. Dinner in under 40 minutes? Yes, please.
Healthy-ish. Packed with protein and herbs, and you can lighten it up even more by swapping the pasta or skipping it altogether.
One skillet = less mess. We love a low-cleanup hero.
Totally customizable. Serve it with pasta, crusty bread, or even over a pile of garlicky greens.

Ingredients for This Healthy Chicken and Shrimp Dinner

Here’s everything you’ll need to pull off this delicious dish:

½ lb large shrimp, peeled and deveined
¼ tsp baking soda
½ lb chicken breasts, sliced thin
Kosher salt & cracked black pepper
1 tbsp all-purpose flour (or gluten-free alt)
2 tsp butter (for chicken)
4 tbsp olive oil, divided
4 tsp minced garlic (about 4–5 cloves)
Pinch red pepper flakes
½ cup dry vermouth (or white wine)
3 tbsp unsalted butter
1 tbsp lemon juice + 1 tsp lemon zest
1 tbsp mixed chopped herbs (parsley, basil, chives, etc.)
1 lb linguine or spaghetti (optional, but highly recommended)
Lemon wedges for garnish

How to Make This Chicken and Shrimp Stir Fry (with Pasta Option!)

Step 1: Prep the Shrimp

In a bowl, toss shrimp with kosher salt and baking soda. Let it rest for 10–60 minutes. Then rinse under cold water and set aside.

Step 2: Season and Sauté the Chicken

Coat your chicken strips in salt, pepper, and a bit of flour. Heat butter and olive oil in a skillet and sauté the chicken until golden and cooked through, about 3–4 minutes per side. Transfer to a plate and wipe out the pan.

Step 3: Cook the Shrimp

Heat more olive oil over high heat. Add shrimp in a single layer and sear just until cooked through and lightly golden—about 2–3 minutes. Remove and set aside with the chicken.

Step 4: Build That Dreamy Sauce

In the same skillet, sauté garlic and red pepper flakes for about a minute (just until golden, not burnt!). Add the vermouth and let it simmer for 2–3 minutes to cook off the alcohol.

Then add the butter and swirl until it melts into a creamy sauce. Stir in lemon juice and season to taste. If your sauce separates, a splash of water will pull it back together. Kitchen magic.

Step 5: Bring It All Together

Return the shrimp and chicken to the pan. Add your chopped herbs and lemon zest. Toss until everything’s coated and warmed through.

Optional but fabulous: If you’re doing pasta, cook it until al dente, reserve a bit of that starchy water, and toss it all in the pan with your protein and sauce. Add a little pasta water as needed to bind it into a silky coating.

Jessica’s Tip Jar 🥄

No vermouth? No problem! A dry white wine like Sauvignon Blanc works beautifully here. Or even a splash of chicken broth for an alcohol-free version.
Make it low-carb: Skip the pasta and serve with spiralized zucchini or cauliflower rice. Still dreamy.
Go bold with herbs: Don’t limit yourself to parsley—fresh basil or chives add that bright, springy touch.
Spice it up: A pinch more red pepper flakes gives it a gentle kick. Or a squeeze of Sriracha stirred into the sauce for spice-lovers.
Leftover hack: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or water.

A Little Story from My Kitchen

This dish became an instant family favorite after a spontaneous “clean out the fridge” night. I had chicken, a bag of shrimp in the freezer, and half a bottle of white wine leftover from the weekend—voilà! Now, every time I make it, the kids ask if it’s “fancy pasta night.” (Even though it’s way easier than they think.)

FAQs About Chicken and Shrimp Dinners

Can I use frozen shrimp?
Absolutely! Just make sure it’s fully thawed and patted dry before cooking.

How do I store leftovers?
Pop them into an airtight container and refrigerate for up to 2 days. Reheat gently—low and slow is key!

Can I make this gluten-free?
Totally! Use a gluten-free flour for the chicken and gluten-free pasta (or skip the pasta altogether!).

What’s the best pasta to pair with this?
Linguine or spaghetti works great, but don’t be afraid to try it with garlic parmesan orzo for a twist.

Craving More Quick Chicken and Shrimp Meals?

If this one hit the spot, you’ll love exploring other quick chicken and shrimp meals on the blog. You might also like:

Or dive into more easy chicken and shrimp recipes that are perfect for weeknight wins.

So next time you’re staring at your fridge wondering how to make chicken and shrimp exciting (again), this garlic butter masterpiece is your new secret weapon. Fast, flavorful, and flexible—chicken and shrimp recipes like this one prove that dinner doesn’t have to be complicated to be absolutely delicious.

Now go grab that skillet—your “fancy” weeknight dinner is just 30 minutes away. 💛

Best Chicken and Shrimp Recipes

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