Garlic Shrimp Penne Pasta (Printable version)

Shrimp sautéed in garlic butter combined with tender penne and bright lemon notes for a satisfying dish.

# Ingredient List:

→ 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 more 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)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, add remaining olive oil and butter. Sauté shallot for 1 minute, then add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in red pepper flakes if using, lemon zest, and lemon juice until combined.
06 - Return drained penne to the skillet and toss to coat with garlic butter. Add reserved pasta water as needed to form a light sauce.
07 - Add cooked shrimp, chopped parsley, and Parmesan cheese. Toss gently and season with additional salt and pepper to taste.
08 - Plate immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means you can serve something restaurant-quality on a Tuesday night without stress.
  • The shrimp stays tender and the pasta soaks up that buttery garlic sauce in a way that makes you want to eat straight from the pan.
  • It's flexible enough to throw together with what you have, but impressive enough that guests never guess how simple it actually is.
02 -
  • Shrimp cooks faster than you think, overcooked shrimp becomes rubbery and tough, so watch it carefully and pull it out the moment it turns pink.
  • That pasta water is not waste, it's an ingredient, the starch in it creates a sauce that actually sticks to the noodles instead of sliding off.
  • Don't let the garlic sit in the hot pan for more than 30 seconds before adding something wet, burned garlic ruins the whole thing and there's no coming back from it.
03 -
  • Reserve your pasta water before you drain the pot, forgetting this is the kind of small mistake that sends you scrambling to make a backup plan.
  • Don't crowd the shrimp in the pan or they'll steam instead of sear, cook them in two batches if you need to, it makes a real difference.
  • Serve it immediately because this dish doesn't hold well, it's meant to be eaten hot and fresh, straight from the pan to your plate.
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