Chicken and Shrimp Scampi Recipe: Garlic-Butter Seafood and Poultry Duet

This elegant dish combines tender chicken and plump shrimp in a rich garlic-butter sauce for a restaurant-quality meal at home.

I developed this recipe to showcase the natural flavors of both proteins while keeping the preparation simple and approachable. The key is cooking the chicken and shrimp separately to ensure perfect doneness for each.

The sauce comes together quickly with butter, garlic, white wine, and lemon juice, creating a velvety coating that ties everything together. Serve it over linguine or with crusty bread to soak up every drop.

Ready in under 30 minutes, this proves that impressive meals don’t require hours in the kitchen.

Ingredients for Chicken and Shrimp Scampi

Garlic, butter, wine, and citrus transform chicken and shrimp into a restaurant-worthy dish.

The shrimp is the star here—look for wild-caught or sustainably farmed at Whole Foods or Trader Joe’s. Size matters: 16/20 count (16-20 shrimp per pound) gives you plump, meaty bites. The chicken should be boneless, skinless breasts for even cooking. If buying pre-cut, check they’re similar sizes. For the wine, any dry white works—no need for cooking wine.

No white wine? Chicken stock with a splash of lemon juice does the trick. Shrimp allergic? Scallops or firm white fish (like cod) are great swaps. Fresh garlic is non-negotiable—skip the jarred stuff. The butter must be unsalted so you control the sodium. Vegetable oil can replace olive oil if that’s what you’ve got, but you’ll lose some flavor depth.

Cooked shrimp keeps in the fridge for 1-2 days max—best eaten fresh. The sauce can be made ahead and reheated gently. Leftovers freeze well for up to 1 month, though the shrimp texture softens slightly. Always store in airtight containers.

Step-by-Step Instructions for Chicken and Shrimp Scampi

Master this elegant dish with precise timing and professional technique for perfect results.

Step 1: Prepare and Cook the Linguine Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Linguine Pasta and cook according to package instructions until 1 minute shy of al dente. Reserve ½ cup of pasta water before draining—the starchy liquid will help bind the sauce later.

Drain the pasta but do not rinse it; the surface starch is essential for sauce adhesion. Transfer the pasta to a large serving bowl and toss with 1 tbsp of the 0.75 cup Unsalted Butter to prevent sticking. The pasta should be slightly undercooked since it will finish in the sauce.

Step 2: Sauté the Chicken and Shrimp

Heat 2 tbsp Olive Oil in a large skillet over medium-high heat. Season the 1 lb Boneless Chicken Breast (cut into bite-sized pieces) with ½ tsp of the 1.5 tsp Kosher Salt and ½ tsp of the 1 tsp Freshly Ground Black Pepper. Add the chicken to the skillet and cook for 4-5 minutes until golden brown and cooked through.

Remove the chicken and set aside. In the same skillet, add the 1 lb Large Shrimp, seasoned with ½ tsp of the remaining Kosher Salt and ½ tsp of the remaining Freshly Ground Black Pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Transfer to the bowl with the pasta.

Step 3: Create the Garlic-Butter-Wine Sauce

Reduce heat to medium and melt the remaining 0.75 cup Unsalted Butter (less the 1 tbsp used earlier) in the same skillet. Add the minced 6 cloves Garlic Cloves and 0.5 tsp Red Pepper Flakes, sautéing for 1 minute until the garlic is fragrant but not browned.

Pour in the 0.5 cup Dry White Wine and 0.25 cup Chicken Stock, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until the liquid reduces by half. Stir in the 3 tbsp Fresh Lemon Juice and 1 tsp Lemon Zest, then pour the sauce over the pasta, chicken, and shrimp.

Step 4: Combine and Garnish for Serving

Toss everything together gently to coat the pasta, chicken, and shrimp evenly with the sauce. If the mixture seems dry, add a splash of the reserved pasta water, 1 tablespoon at a time, until the sauce clings beautifully to each strand.

Garnish with the chopped 0.25 cup Fresh Parsley and serve immediately while hot. The dish should have a glossy, lightly creamy sauce with visible flecks of garlic and lemon zest, coating every element perfectly.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap 12 oz Linguine Pasta for a gluten-free pasta like Barilla or Jovial. Cook it for 1-2 minutes less than package instructions to prevent mushiness. The sauce will still cling perfectly to the alternative noodles. 💡

Dairy-Free Adaptation

Replace 0.75 cup Unsalted Butter with olive oil or a dairy-free butter like Miyoko’s. Use 1:1 ratio—the garlic and wine will still create a rich, flavorful sauce without the dairy.

Lower-Calorie Version

Cut the butter by half and add ¼ cup low-sodium chicken stock to keep the sauce volume up. Use zucchini noodles instead of pasta for a lighter option. The dish remains satisfying without excess calories.

Shellfish Allergy

Omit the 1 lb Large Shrimp entirely and double the chicken to 2 lbs. Or try scallops or firm white fish like cod for a similar texture. Always ensure cross-contamination is avoided in prep.

Low-Sodium Needs

Use unsalted butter and low-sodium chicken stock. Reduce kosher salt by half and rely on lemon zest and garlic for flavor. Taste as you go to adjust seasoning without overdoing it.

Pescatarian Option

Skip the chicken and use 1.5 lbs shrimp or add mussels or clams for variety. The cooking time remains similar, but the seafood will absorb the garlic-butter sauce beautifully. 🌟

Frequently Asked Questions