Save I learned to make this dish on a Tuesday night when my roommate showed up with a bag of the most beautiful shrimp I'd ever seen, still glistening from the seafood counter. She was stressed about dinner and asked if I could work some magic, so I grabbed butter, garlic, and whatever pasta was in the cabinet. Twenty minutes later, we were twirling forkfuls of silky penne, and she looked at me like I'd performed actual alchemy. It was the kind of simple meal that somehow tasted like someone had been cooking it for hours.
I made this for my partner's parents the first time they visited our apartment, and I remember my hands were shaking a little as I dropped the pasta into boiling water. The whole place filled with the smell of toasted garlic and lemon, and his mom walked into the kitchen and just closed her eyes and smiled. That's when I realized that some meals are less about being perfect and more about showing someone they matter.
Ingredients
- Large shrimp (400 g): Pat them completely dry before cooking or they'll steam instead of sear, and you want that golden kiss of heat on each one.
- Penne pasta (350 g): Al dente is non-negotiable here because the pasta keeps cooking when it hits the warm skillet with butter.
- Garlic (4 cloves, minced): Mince it fine so it dissolves into the butter and coats every strand of pasta like a whisper of flavor.
- Shallot (1 small, chopped): It softens into the butter and adds a sweetness that balances the garlic's intensity.
- Fresh parsley (2 tbsp): Stir it in at the end so it stays bright green and keeps its fresh, grassy note.
- Lemon zest and juice: This is the secret that makes people ask for the recipe—it lifts everything and keeps it from feeling heavy.
- Unsalted butter (60 g): Use good butter if you can because it's one of only a handful of ingredients and it needs to shine.
- Parmesan cheese (2 tbsp): Freshly grated tastes like something else entirely compared to the shaker kind.
- Extra-virgin olive oil (2 tbsp): The oil helps the butter distribute and keeps the shrimp from sticking during those first critical moments.
- Salt, black pepper, red pepper flakes: Start gentle with salt since the Parmesan is salty, and taste as you go.
Instructions
- Get the pasta going:
- Salt the water generously and bring it to a rolling boil, then add penne and cook until just barely tender. You want it to have a tiny bit of resistance when you bite it.
- Prepare the shrimp:
- Pat each one dry with paper towels because moisture is the enemy of a good sear. A light sprinkle of salt and pepper is all they need.
- Sear the shrimp:
- Get your skillet screaming hot, add half the butter and oil, then lay the shrimp down in one layer. Don't crowd the pan or move them around—let them get that pale pink color that tells you they're done.
- Build the sauce:
- In the same skillet, let the remaining butter melt and soften the shallot first, then add garlic and let it smell like heaven for about 30 seconds. Add the lemon zest and juice, and you'll hear it sizzle.
- Bring it together:
- Toss the drained pasta right into the skillet with the garlic butter, adding pasta water a little at a time until you have a light, glossy sauce that coats each piece. Return the shrimp, fold in the parsley and Parmesan, and taste to adjust seasoning.
- Serve immediately:
- Plate it right away and top with more Parmesan and fresh parsley so it looks as good as it tastes.
Save I think about the quiet nights when this dish appeared on our table without ceremony or fanfare, just because it was easy and honest and tasted like someone cared. There's something about pasta and butter and shrimp that feels both humble and celebratory at the same time.
Why This Dish Works Every Single Time
The beauty of garlic shrimp penne is that it relies on quality ingredients and technique rather than a long ingredient list or complicated steps. Shrimp cooks so quickly that you're constantly fighting to keep it tender, and the quick-cooking pasta means you're finished before the kitchen even gets hot. The garlic-butter base is forgiving enough that even if your timing is slightly off, the flavors come through clean and bright. I've made this when I was tired, when I was showing off, and when I just needed something warm to eat, and it never disappoints because it doesn't pretend to be anything it's not.
When to Make This and What to Serve Alongside
This is the meal I make on weeknights when I want something that feels special without the commitment of a long braise or a complicated sauce. It's also perfect for impressing someone without making it obvious that you're trying, and it comes together fast enough that you're not stressed when they arrive. I usually pour a glass of crisp white wine while I'm cooking and serve the pasta with a simple green salad dressed in lemon vinaigrette, which echoes the brightness of the dish. A crusty piece of bread is essential for soaking up every drop of that garlic butter, and honestly, that might be my favorite part.
Small Moments and Last-Minute Thoughts
There's a magic moment when you first smell the minced garlic in hot butter, and you know everything is going to be delicious. My kitchen smells like a Mediterranean coast for the next hour, and I never mind when it lingers on my clothes and in my hair. This is the kind of dish that makes people linger at the table a little longer, twirling pasta and asking for another glass of wine.
- If your shrimp are very large, you can cut them in half lengthwise for a more elegant presentation and faster cooking.
- A tiny pinch of red pepper flakes adds a whisper of heat that makes people unable to stop eating.
- Save the last spoonful of sauce in the bottom of the pot because it's pure golden butter and garlic and deserves its own moment of appreciation.
Save This dish has become my shorthand for weeknight dinner, my go-to when I want to feel like I've accomplished something in the kitchen without much effort at all. It's simple, honest cooking that tastes like it came from somewhere with sunshine and sea breezes.
Recipe FAQs
- → How do I prevent the shrimp from overcooking?
Cook shrimp for just 1–2 minutes per side until they turn pink and opaque to keep them juicy and tender.
- → Can I use other types of pasta?
Yes, linguine or spaghetti work well as alternatives to penne if preferred.
- → What is the purpose of reserved pasta water?
It helps loosen the sauce and helps it adhere evenly to the pasta for a smooth texture.
- → How can I make the sauce richer?
Add a splash of cream along with the pasta water when combining the pasta and sauce.
- → What wines pair well with this dish?
A crisp Sauvignon Blanc or a light Pinot Grigio complements the garlic shrimp and lemon flavors excellently.