Garlic Shrimp Penne Pasta (Printable)

Succulent shrimp cooked in garlic butter and combined with perfectly tender penne pasta in a savory sauce.

# What You'll Need:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water and 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 just pink and opaque. Transfer shrimp to plate.
04 - In the same skillet, add remaining olive oil and butter. Sauté shallot for 1 minute, then add garlic and cook 30 seconds until fragrant.
05 - Stir in red pepper flakes (if using), lemon zest, and lemon juice.
06 - Return drained penne to skillet and toss to coat in garlic butter. Add reserved pasta water as needed to loosen sauce.
07 - Return shrimp to skillet and combine gently. Stir in chopped parsley and Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Plate immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The shrimp cooks in less than five minutes, making this feel fancy without the fuss or the stress.
  • Garlic and butter create a sauce so naturally rich you won't miss cream, though you could add it if you wanted to feel absolutely decadent.
  • It's the kind of dish that tastes like you've been in the kitchen all day, but nobody needs to know you haven't.
02 -
  • The pasta water is not just for thinning the sauce—it's full of starch and emulsifies everything into something silky and cohesive, so don't skip it.
  • Overcooked shrimp becomes rubbery and sad, so pull it from the heat the moment it turns opaque, even if it feels like you're stopping too early.
  • Reserve your pasta water before you drain because cold water won't do the same thing as that starchy liquid.
03 -
  • Buying shrimp from a fishmonger instead of frozen means you're starting with the best possible ingredient, and it shows in the final dish.
  • The texture of the finished pasta depends on not oversalting the water at the end because the Parmesan and any pasta water you add will already bring salt to the table.
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