Garlic Shrimp Penne Pasta (Printable)

A flavorful dish featuring shrimp sautéed in garlic butter and combined with tender penne pasta.

# 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)

# Method:

01 - Bring a large pot of salted water to a boil. Cook 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 the skillet. Sauté shallot for 1 minute, then add garlic and cook 30 seconds until fragrant.
05 - Incorporate red pepper flakes (if using), lemon zest, and lemon juice; stir to combine.
06 - Return drained penne to the skillet, tossing to coat with garlic butter. Add reserved pasta water as needed to achieve desired sauce consistency.
07 - Return shrimp to skillet, gently tossing with pasta. Stir in parsley and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you fussed over it for hours.
  • The garlic butter coats every strand of pasta in a way that feels indulgent without being heavy.
  • Shrimp cooks so fast it's almost hard to mess up, which means less stress and more confidence in the kitchen.
02 -
  • Don't overcook the shrimp even by 30 seconds—they keep cooking from residual heat and tough shrimp can ruin the whole dish in a way that's hard to fix.
  • That pasta water is not optional; the starch in it is what creates the sauce, not the butter alone, so save it before you drain.
03 -
  • Shrimp size matters—medium or smaller shrimp will overcook in the time it takes large ones to finish, so stick with the large size and adjust cooking time if you substitute.
  • If you want a richer sauce, add a splash of heavy cream right before the pasta water, but then use less pasta water so it doesn't become soupy.
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