Instructions
- Cook Saffron Linguine according to package directions. Reserve 1 cup pasta water before draining.
- Season Chicken and Shrimp with Sea Salt and White Pepper.
- Heat Butter in a large skillet over medium-high heat. Add Chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Add Shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
- Add Garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in White Wine and Lobster Stock. Bring to a simmer and cook for 4-5 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in Lemon Juice, Parsley, Red Pepper Flakes, and Saffron Threads. Return Chicken and Shrimp to the skillet and coat with sauce.
- Add cooked Linguine to the skillet and toss to combine. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve immediately.
