Description
A flavorful and elegant seafood and chicken pasta dish featuring sautéed shrimp and chicken strips in a garlic-lemon vermouth butter sauce, tossed with long pasta and fresh herbs. Perfect for a sophisticated weeknight meal or special occasion.
Ingredients
Scale
Protein
- 1/2 lb (225g) large shrimp, peeled and deveined
- 1/2 lb (225g) chicken breasts, sliced into thin strips
Seasonings and Dry Ingredients
- 1/4 tsp baking soda
- 1/4 tsp kosher salt and cracked black pepper
- 1 tbsp all-purpose flour (or gluten-free alternative)
- Pinch of red pepper flakes
- 1 tbsp (9g) fresh parsley, chives, basil, or marjoram
Fats and Oils
- 2 tsp butter (for chicken)
- 4 tbsp (60ml) olive oil, divided
- 3 tbsp (45g) unsalted butter, cubed
Liquids and Flavorings
- 4 tsp (25g) minced garlic (4-5 medium cloves)
- 1/2 cup (120ml) dry vermouth or white wine
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp (4g) lemon zest
Other
- 1 lb (450g) long pasta (e.g., spaghetti or linguine)
- Lemon wedges for garnish
Instructions
- Prepare the shrimp: Toss the peeled and deveined shrimp with baking soda and 3/4 teaspoon kosher salt. Let the shrimp rest for 10 to 60 minutes, then rinse under cold water to cleanse and set aside.
- Season and cook chicken: Season the sliced chicken strips with salt, black pepper, and flour. Heat 2 teaspoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté shrimp: In the same skillet, heat 2 tablespoons of olive oil. Add the shrimp and sauté until just cooked through, about 2-3 minutes. Remove the shrimp and set aside with the chicken.
- Sauté garlic and red pepper flakes: Add the remaining olive oil to the skillet along with minced garlic and a pinch of red pepper flakes. Sauté until the garlic turns golden, approximately 1 minute, stirring frequently to avoid burning.
- Create the sauce: Pour in the dry vermouth or white wine, scraping up any browned bits from the skillet’s bottom. Let the liquid reduce by half over medium heat. Stir in the cubed unsalted butter until the sauce emulsifies and becomes smooth. Add fresh lemon juice, salt to taste, and lemon zest, stirring to combine all flavors.
- Combine proteins with sauce: Return the cooked chicken and shrimp to the skillet. Toss with fresh herbs (parsley, chives, basil, or marjoram) to infuse the flavors evenly.
- Cook pasta and finish dish: Cook the long pasta (spaghetti or linguine) until al dente according to package instructions. Reserve some pasta water before draining. Toss the pasta in the skillet with the sauce and protein mixture. Add reserved pasta water as needed to adjust the sauce consistency for a silky finish.
- Serve: Plate immediately, garnished with lemon wedges and extra fresh herbs for brightness and presentation.
Notes
- Resting the shrimp with baking soda helps to tenderize and improve texture.
- Using vermouth adds a subtle complexity to the sauce; dry white wine can be used as a substitute.
- Be careful not to overcook shrimp to keep them tender and juicy.
- Adjust salt according to taste, especially if using salted butter.
- Reserve pasta water as starch helps the sauce cling to the noodles better.
- Fresh herbs like parsley, chives, basil, or marjoram add brightness and aroma; feel free to mix your favorites.
