Mediterranean Creamy Lemon Garlic Shrimp & Chicken Alfredo with Garlic-Rosemary Roasted Potatoes
This elevated Mediterranean-style Alfredo brings together tender chicken, juicy shrimp, and a creamy garlic-lemon-Parmesan sauce tossed with pasta. Paired with golden Garlic-Rosemary Roasted Potatoes, it’s a comforting, elegant meal full of bright, herbaceous flavor. Perfect for a dinner date or a hearty family dinner!
Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients
For the Protein:
1/2 lb (225g) medium shrimp, peeled and deveined
1/2 lb (225g) boneless, skinless chicken breast or thighs, thinly sliced
Salt and black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
For the Alfredo Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 lemon
1 cup heavy cream
1/2 cup whole milk (or use all cream for richness)
3/4 cup grated Parmesan cheese
1 tablespoon cream cheese (optional, for extra creaminess)
Salt and pepper to taste
Crushed red pepper flakes (optional, to taste)
1/4 cup sun-dried tomatoes, chopped (optional)
For the Pasta:
12 oz fettuccine or linguine pasta
2 tablespoons pasta water (reserved)
Fresh basil or parsley, for garnish
Extra lemon slices for serving
For the Garlic-Rosemary Roasted Potatoes:
2 medium Yukon Gold potatoes, diced
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh rosemary (or ½ tsp dried)
2 tablespoons grated Parmesan cheese
Salt & black pepper to taste
Instructions
Roast the Garlic-Rosemary Potatoes:
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic, rosemary, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway.
Sprinkle Parmesan in the last 5 minutes of baking. Roast until golden and crisp.
Prepare the Pasta:
Cook pasta in salted boiling water until al dente. Drain and reserve 1–2 tablespoons of pasta water.
Cook the Chicken and Shrimp:
Season chicken and shrimp with paprika, oregano, salt, and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Cook chicken for 4–6 minutes until golden and cooked through.
Add shrimp and garlic to the pan, sauté for 2–3 minutes until shrimp is pink.
Add lemon juice, stir, then transfer both to a plate.
Make the Alfredo Sauce:
In the same skillet, melt butter and sauté garlic and lemon zest until fragrant.
Add cream and milk, bring to a gentle simmer.
Stir in Parmesan and cream cheese; whisk until smooth.
Season with salt, pepper, and optional red pepper flakes. Add sun-dried tomatoes if using.
Simmer until thickened (5–7 minutes).
Combine and Serve:
Add pasta to the sauce, toss to coat, and stir in reserved pasta water if needed.
Return shrimp and chicken to the skillet and mix gently.
Plate pasta and top with basil or parsley, lemon slices, and roasted potatoes on the side.
Tips
Use Fresh Lemon: Fresh lemon juice and zest brighten the creamy sauce and balance its richness.
Cook Shrimp Separately: Shrimp cook quickly—avoid overcooking by adding them toward the end or cooking them separately.
Reserve Pasta Water: A couple of spoonfuls can help emulsify the sauce and make it silkier.
Roast Potatoes Evenly: Dice potatoes uniformly and spread them in a single layer on the pan to get crispy edges.
Grate Your Own Cheese: Freshly grated Parmesan melts better and gives a smoother sauce.
Don’t Crowd the Pan: When searing chicken or shrimp, give them space to brown instead of steam.
Variations
Vegetarian Version: Skip the chicken and shrimp—add sautéed mushrooms, spinach, zucchini, or artichokes instead.
Pasta Swaps: Use penne, tagliatelle, or gluten-free pasta to suit your preferences.
Cream Swap: Use half-and-half or a blend of Greek yogurt and milk for a lighter sauce.
Mediterranean Add-Ins: Add kalamata olives, roasted red peppers, or capers for an extra punch.
Spicy Kick: Add more red pepper flakes or a pinch of cayenne to the sauce.
Cheese Options: Substitute Pecorino Romano or Grana Padano for Parmesan, or sprinkle crumbled feta on top for Mediterranean flair.
Herb Options: Try thyme, basil, or dill instead of rosemary for the potatoes.
Q&A
Q: Can I use frozen shrimp or pre-cooked chicken?
A: Yes! Just make sure frozen shrimp are thawed and patted dry before cooking. Pre-cooked chicken can be added at the end to warm through, though freshly cooked gives better texture.
Q: How do I make this dish lighter?
A: Use half-and-half or whole milk instead of cream, reduce cheese slightly, and load up on extra vegetables like spinach or zucchini. You can also replace Alfredo sauce with a Greek yogurt-based garlic sauce.
Q: Can I make it ahead of time?
A: Yes! Cook the components ahead and reheat gently on the stove. Add a splash of milk or cream to loosen the sauce when reheating.
Q: Can I serve the potatoes inside the pasta dish?
A: Absolutely. Dice smaller and stir them in as a crispy, herby addition to the creamy pasta.
Q: Is this dish gluten-free?
A: It can be! Use gluten-free pasta and ensure all sauces and seasonings are gluten-free certified.
Nutrition (Per Serving – approx. 1/5 of recipe)
Note: Nutritional estimates may vary based on portion size and substitutions.
Calories: ~640 kcal
Protein: ~40g
Carbohydrates: ~48g
Fat: ~32g
Saturated Fat: ~14g
Sugar: ~4g
Fiber: ~3g
Sodium: ~700mg
Conclusion
This Mediterranean Creamy Lemon Garlic Shrimp & Chicken Alfredo is a satisfying fusion of comforting pasta and bold, fresh flavors. The creamy lemon-Parmesan sauce wraps each bite in richness, while the herby roasted potatoes offer a golden, garlicky side with a crispy edge. Whether for a dinner party or a cozy night in, this dish delivers restaurant-quality comfort with a Mediterranean soul. Customize it to your taste, and enjoy every bite.