Save There's something about the smell of garlic hitting hot butter that makes you pause, fork in hand, and realize you're about to eat something special. I discovered this dish on a weeknight when I was tired of ordering takeout and wanted something that tasted like a restaurant had just handed it to me. Twenty minutes later, with shrimp blushing pink in the pan and penne glistening in a golden butter sauce, I understood why this simple combination has charmed cooks for generations.
I made this for a friend who claimed she couldn't cook seafood, convinced she'd always mess it up. Watching her plate the pasta, take one bite, and grin with that surprised look of success—that's when I knew this recipe was a keeper. She made it three times that month alone.
Ingredients
- Large shrimp, peeled and deveined (400 g): The size matters here—large shrimp stay juicy and cook evenly, ready in just a couple of minutes on each side.
- Penne pasta (350 g): Cook it just until al dente; a minute past and you've lost the springy texture that makes this dish sing.
- Garlic, finely minced (4 cloves): Don't use the jarred stuff for this one—fresh garlic becomes sweet and mellow when it hits the butter, a difference you'll taste.
- Shallot, finely chopped (1 small): More delicate than onion, shallots add a whisper of sweetness without overpowering the shrimp.
- Fresh parsley, chopped (2 tbsp): Stir it in at the end so it stays bright and alive on your plate.
- Lemon zest and juice: The zest brings a subtle aroma, while the juice cuts through the richness and makes everything taste lighter.
- Unsalted butter (60 g): This is your sauce builder—the shrimp and pasta cook in it, so its quality matters.
- Grated Parmesan cheese (2 tbsp, plus more for serving): A handful scattered over the top adds a salty, umami punch that ties everything together.
- Extra-virgin olive oil (2 tbsp): Use your good stuff here; it's not cooked long enough to hide quality.
- Salt, black pepper, and red pepper flakes: Season thoughtfully—taste as you go and add heat only if you want that little kick.
Instructions
- Start the pasta:
- Boil your salted water until it's rolling and eager, then add the penne. Set a timer for one minute before the package says it's done—you want it to finish cooking in the pan with the shrimp, where it'll absorb all that garlic butter magic. Save that pasta water before you drain; you'll need it.
- Prep the shrimp:
- Pat each shrimp dry—moisture is the enemy of a good sear. A light sprinkle of salt and pepper is all they need right now.
- Sear the shrimp:
- Heat your skillet until it's hot enough that a drop of water sizzles and vanishes. Add half the butter and oil, then lay the shrimp in a single layer and don't move them for a minute—let them develop that golden edge. Flip, cook another minute, and they're done. Pull them onto a plate and take a breath; this is the hardest part.
- Build the sauce:
- In the same skillet, melt the remaining butter with the rest of the oil. The shallot goes in first, just until it softens and turns translucent, then the garlic for just long enough to perfume the whole kitchen—30 seconds, no more. Add your lemon zest, lemon juice, and red pepper flakes if you're feeling bold.
- Bring it all together:
- Toss in the drained penne, stirring gently so every strand gets coated in that golden butter. If it looks too dry, add a splash of your reserved pasta water—you're looking for a light sauce that clings to the pasta, not a soup. Nestle the shrimp back in, scatter the parsley and Parmesan over everything, and taste. A pinch more salt? Go for it. This moment is yours to adjust.
Save I remember eating this on a Tuesday night, standing at my kitchen counter in winter clothes because I hadn't turned on the heat yet, and thinking that sometimes the most perfect meals are the ones you make for yourself without fuss or expectation. The steam rising from the bowl, the lemon cutting through the richness, the way the shrimp's sweetness balanced the garlic—it all felt like a small gift.
Timing Is Everything
The magic of this dish lives in its simplicity, which also means nothing hides a mistake. Cook the shrimp a moment too long and they toughen; overcook the pasta and no amount of butter can save it. But here's the secret: you're the cook, not a robot, so trust your senses. When the shrimp turns opaque and the pasta bends without snapping, you're golden. This isn't a dish that demands precision—it demands presence.
The Lemon Question
Some recipes whisper lemon as an afterthought, a squeeze at the end that barely registers. Not here. The zest and juice are as important as the garlic and butter; they're what stops this from tasting heavy. If you're someone who loves brightness on their plate, add the full amount and even a squeeze more. If you're more cautious, start with half the juice and build up. Your palate is the compass.
Beyond the Basics
Once you've made this a few times and it feels natural in your hands, you'll start seeing possibilities. A splash of cream stirred in at the end turns it luxurious. A handful of spinach wilted into the pan adds color and earthiness. Even anchovy paste—just a whisper—can deepen everything if you're feeling adventurous.
- Pair it with a glass of crisp Sauvignon Blanc or Pinot Grigio; the wine's acidity mirrors the lemon and feels like the meal was planned with intention.
- Make this when you want to impress someone without looking like you're trying too hard; it reads as effortless, and that's its own kind of magic.
- Double the shrimp if your guests are serious eaters, and don't apologize for it—everyone always goes back for more.
Save This is the kind of dish that sits in your rotation not because it's fancy, but because it works. Thirty minutes from hunger to plate, and everyone at the table feels taken care of.
Recipe FAQs
- → How do I ensure shrimp stays tender when cooking?
Cook shrimp quickly over medium-high heat for 1-2 minutes per side to prevent toughness and maintain juiciness.
- → Can I substitute penne with other pasta types?
Yes, linguine or spaghetti can be used for different textures and bite while keeping the dish balanced.
- → What is the purpose of reserving pasta water?
Reserved pasta water helps loosen the sauce and bind it to the pasta, adding silkiness without extra fat.
- → How can I add extra richness to the sauce?
A splash of cream added with the pasta water creates a richer, creamier sauce but is optional.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the garlic butter and seafood flavors nicely.
- → Are there allergen considerations to note?
The dish contains shellfish, dairy, and gluten; gluten-free pasta can be used to accommodate dietary needs.