Garlic Shrimp Penne Pasta (Print version)

Succulent shrimp sautéed in garlic butter, combined with penne and fresh herbs for a satisfying dish.

# 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 the penne until al dente according to package instructions. 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 shrimp and set aside.
04 - Add remaining olive oil and butter to skillet. 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, tossing to coat in garlic butter. Add reserved pasta water as needed to create a light sauce.
07 - Add cooked shrimp and toss gently. Stir in parsley and Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Plate immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when it genuinely takes less time than ordering delivery.
  • The garlic butter clings to the pasta in a way that makes you want to lick your fork.
  • You can make it with ingredients that live in your pantry and freezer most of the time.
02 -
  • The pasta water is your secret weapon—that starch turns the garlic butter into an actual sauce instead of just oily liquid.
  • Overcooked shrimp becomes rubber, and you only realize this after you've already bought them; two minutes per side is genuinely enough.
03 -
  • Have everything prepped and within arm's reach before you start cooking—this dish moves fast and you don't want to be chopping garlic while your shrimp overcooks.
  • Reserve the pasta water before you drain it, and taste the sauce as you add it so you know when you've got the right consistency.
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