Garlic Shrimp Penne Pasta (Printable)

Succulent shrimp sautéed in garlic butter combined with tender penne pasta and fresh seasonings.

# Components:

→ 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 directions. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry with paper towels 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 minced garlic and cook for 30 seconds until fragrant.
05 - Stir in red pepper flakes (if using), lemon zest, and lemon juice.
06 - Return drained penne to the skillet, tossing to coat in garlic butter. Add reserved pasta water as needed to create a light sauce.
07 - Fold in cooked shrimp, chopped parsley, and Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders, which means weeknight victories are actually possible.
  • The garlic butter coats every strand of pasta in a way that feels indulgent but honest, no heavy cream required.
  • Shrimp cooks in minutes, so there's almost no window for overcooking if you stay present and attentive.
02 -
  • Shrimp goes from perfect to rubbery in about 30 seconds, so watch it like a hawk and don't trust recipes that say 3 minutes per side—your heat is probably hotter than theirs.
  • Reserve pasta water before draining; this starchy liquid is what transforms a buttery pan into an actual sauce, not just oiled noodles.
  • The lemon juice should taste bright and almost aggressive when you add it; the pasta will soften its impact and distribute it evenly.
03 -
  • Shrimp should be at room temperature when they hit the skillet, not cold from the fridge, so pull them out 5 minutes ahead—this tiny step guarantees even cooking.
  • Grate your Parmesan fresh and don't add it until the very end when the pan is off heat; pre-grated cheese gets grainy and won't melt into the sauce the way fresh does.
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