Garlic Shrimp Penne Pasta

There's something about the smell of garlic hitting hot butter that makes me drop everything and head to the kitchen. One weeknight, I was rushing through dinner prep when I realized I had shrimp in the freezer and half a box of penne—nothing fancy, nothing planned—but somehow those two ingredients sparked the kind of meal that makes you forget you're eating at the kitchen counter. The garlic turned golden, the shrimp blushed pink in seconds, and suddenly simple pasta became something I wanted to make again and again.

I made this for my sister one summer evening when she called saying she'd had the worst day at work. She arrived expecting leftovers and instead got a warm bowl of garlicky penne with pink shrimp and a glass of cold wine. Watching her face soften after that first bite reminded me that the best recipes aren't about technique—they're about showing up for someone when they need it.

Ingredients

• Large shrimp, peeled and deveined (400 g / 14 oz): Buy them fresh if you can, but frozen works beautifully—just thaw and pat dry so they brown instead of steam.
• Penne pasta (350 g / 12 oz): Al dente is non-negotiable here; it gives you something with actual bite to grab onto.
• Garlic, finely minced (4 cloves): Don't use pre-minced; fresh garlic sizzles differently and tastes like actual garlic instead of regret.
• Shallot, finely chopped (1 small): This adds a gentle sweetness that keeps the dish from being one-note.
• Fresh parsley, chopped (2 tbsp): Stir half in at the end, save the rest to scatter on top like you meant to be fancy.
• Lemon zest and juice (1 lemon): The zest is what makes people ask what's in this; don't skip it.
• Unsalted butter (60 g / 1/4 cup): This is where the silky sauce comes from, so use real butter.
• Grated Parmesan cheese (2 tbsp, plus more for serving): Freshly grated tastes like the difference between okay and craveable.
• Extra-virgin olive oil (2 tbsp): It grounds the richness and adds its own quiet flavor.
• Salt, freshly ground black pepper, and red pepper flakes (to taste): The flakes are optional but they add a whisper of heat that makes your brain sit up and pay attention.

Instructions

Get your pasta water ready:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Cook the penne until it's just barely al dente, a minute or two before the box says it's done. Scoop out and reserve 1/2 cup of that starchy pasta water before draining; that liquid is going to turn into your sauce.

Prepare the shrimp:

Pat each shrimp dry with paper towels; any moisture on the surface keeps them from getting that golden sear. Sprinkle them lightly with salt and pepper and let them sit on the counter for a minute.

Sear the shrimp:

Heat a large skillet over medium-high heat and add 1 tbsp olive oil with 1 tbsp butter. Once it's foaming, lay the shrimp in a single layer—don't crowd the pan—and cook for 1 to 2 minutes per side until they turn pink and opaque. Move them to a plate and don't wash the skillet; all that flavor is stuck to the bottom.

Build the base:

Add the remaining olive oil and butter to the same skillet. Sauté the shallot for about a minute until it softens and starts to smell sweet, then add the garlic and stir constantly for 30 seconds so it blooms without burning. This is the moment where your kitchen smells like something worth remembering.

Add the brightness:

Stir in the lemon zest and lemon juice, and if you're using them, the red pepper flakes. Let this bubble for a few seconds so the flavors wake up.

Bring it together:

Add the drained penne to the skillet and toss gently, making sure every strand gets coated in that silky garlic butter. Pour in some of the reserved pasta water—start with 1/4 cup and add more as needed until you have a light sauce that clings to the noodles without pooling.

Finish and serve:

Return the cooked shrimp to the skillet and toss everything gently so you don't break them apart. Stir in the chopped parsley and Parmesan cheese, taste, and adjust the salt and pepper. Serve immediately while everything is still warm, with extra Parmesan and fresh parsley scattered on top.

Save

My neighbor watched me make this through the kitchen window one evening and spent the next week asking about the recipe. When I finally wrote it down for her, she came back a month later and said she'd made it four times. That's when I realized this dish had crossed over from something I cooked to something other people craved.

The Magic of Garlic and Butter

Garlic and butter together create something greater than their parts—it's not just flavor, it's a texture, a warmth, a reason to slow down and really taste what you're eating. The butter carries the garlic's intensity without letting it turn sharp, and the paste that forms on the bottom of the pan is where the soul of this dish lives. When you add the lemon juice, something alchemy-like happens; the acid lifts everything up and makes you taste flavors you didn't know were there.

Pasta Water Is Your Secret Weapon

Most people drain their pasta and throw away the water, but that starchy liquid is actually what separates a dry pasta dish from one that feels luxurious and connected. As you toss the pasta with the garlic butter, the starch from the water emulsifies with the fat and creates a silky coating instead of just pooling at the bottom of the bowl. It sounds small, but this one step is what makes people wonder if you trained as a cook.

Variations and Occasions

This recipe is forgiving enough to adapt to what you have on hand and creative enough to never feel boring twice. You can swap the penne for linguine or spaghetti, add a splash of cream if you want something richer, or toss in some fresh spinach or sun-dried tomatoes for color and texture. I've made it on quiet Tuesdays and I've made it for impromptu dinner parties, and it always feels like the right choice.

• If you're feeling adventurous, add a splash of white wine after the garlic and let it reduce for a minute before adding the pasta.
• A handful of fresh spinach or arugula stirred in at the end adds freshness without changing the vibe.
• This pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio, or even a light Prosecco if you're in the mood to celebrate.

Save

Food has a way of becoming a memory before you finish eating it, and this dish does that every time. It's uncomplicated enough to make on any night, but somehow tastes like you've been planning it all week.

Recipe Questions & Answers

→ How do I prevent shrimp from overcooking?

Cook shrimp just until they turn pink and opaque, about 1–2 minutes per side, to keep them tender and juicy.

→ Can I substitute the pasta type?

Yes, linguine or spaghetti can be used instead of penne without affecting the overall flavor.

→ What’s the best way to make the sauce creamy?

Add a small splash of cream or reserved pasta water to the skillet to create a richer, creamier texture.

→ How can I add a bit of heat to this dish?

Include a pinch of red pepper flakes when sautéing the garlic and shallots to add gentle spiciness.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemony, buttery flavors beautifully.