Garlic Shrimp Penne Pasta (Printable Version)

Succulent shrimp and penne tossed in a garlic butter sauce with lemon and Parmesan.

# What You 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)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Pat shrimp dry using paper towels. Season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. 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 until combined.
06 - Return drained penne to the skillet and toss to coat in garlic butter sauce. Add reserved pasta water as needed to achieve a light sauce consistency.
07 - Gently fold in cooked shrimp, chopped parsley, and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than delivery, yet tastes like you spent hours in the kitchen.
  • The shrimp stays tender and the pasta soaks up every drop of that buttery garlic goodness.
  • One skillet, minimal cleanup, maximum flavor.
02 -
  • Don't crowd the shrimp in the pan—they'll steam instead of sear, and you lose that textural contrast that makes them special.
  • The pasta water is not optional; those starchy droplets are what turn butter into a silky sauce that hugs every piece.
03 -
  • Use a skillet large enough that the shrimp isn't crowded—this ensures each one gets a proper sear instead of steaming in the pan.
  • Reserve your pasta water before draining; it's the secret to a sauce that feels silky and composed rather than slick and separated.
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