Garlic Shrimp Penne Pasta (Print Version)

Penne pasta tossed with garlic butter and tender shrimp, enhanced by lemon and Parmesan.

# Components:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz penne pasta

→ Aromatics & Vegetables

03 - 4 cloves garlic, finely minced
04 - 1 small shallot, finely chopped
05 - 2 tbsp fresh parsley, chopped
06 - Zest of 1 lemon
07 - 1 tbsp lemon juice

→ Dairy

08 - 1/4 cup unsalted butter
09 - 2 tbsp grated Parmesan cheese, plus extra for serving

→ Pantry

10 - 2 tbsp extra-virgin olive oil
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of red pepper flakes (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
04 - Add remaining olive oil and butter to skillet. Sauté shallot for 1 minute, then garlic for 30 seconds until fragrant.
05 - Stir in red pepper flakes if using, lemon zest, and lemon juice.
06 - Return drained penne to skillet, tossing to coat in garlic butter. Add reserved pasta water as needed to loosen sauce.
07 - Gently fold in cooked shrimp, parsley, and Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Plate immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, making weeknight dinners feel less like an obligation.
  • The garlic butter sauce is shamelessly rich without being heavy, and you'll find yourself scraping the skillet.
  • Shrimp cooks so quickly that you can't really mess this up, which is secretly the best kind of confidence boost.
02 -
  • Don't overcook the shrimp—they go from perfectly tender to rubbery in about thirty seconds, so start checking at one minute and trust your eyes over any timer.
  • Reserve that pasta water before draining; it's the difference between a dry dish and one that feels luxurious and cohesive.
  • If your garlic starts to brown before you smell it, you've waited too long—cook it quickly over medium heat, not high, and add the other ingredients right after.
03 -
  • Mise en place is your best friend here—prep every ingredient before you start cooking, and the whole process feels like play instead of work.
  • A good zester or microplane makes all the difference; the lemon zest adds flavor and visual appeal that you can't replicate with just juice.
Return