Garlic Shrimp Penne Pasta (Printable)

Succulent shrimp and garlic butter melded with perfectly cooked penne for a satisfying dish.

# 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

→ Pantry

10 - 2 tbsp extra-virgin olive oil
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of red pepper flakes (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Pat shrimp dry with paper towels and 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. Transfer shrimp to a plate and set aside.
04 - In the same skillet, add remaining olive oil and 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.
06 - Return drained penne to the skillet and toss to coat in the garlic butter mixture. Add reserved pasta water as needed to achieve a light sauce consistency.
07 - Add cooked shrimp, toss gently to combine, then stir in chopped parsley and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • The whole thing comes together in 30 minutes, which means you can go from tired to satisfied before your favorite show even starts.
  • It tastes like you spent way more time in the kitchen than you actually did, perfect for impressing someone without the stress.
  • Shrimp and butter have this magical chemistry that turns humble penne into something restaurant-quality.
02 -
  • The biggest mistake is overcooking the shrimp by even 30 seconds; they go from succulent to rubbery fast, so watch them like a hawk and pull them off heat the moment they turn opaque.
  • Don't skip reserving the pasta water; it's the secret to a silky sauce that tastes finished instead of just wet.
  • Timing matters—everything should come together at the same moment, so don't start the shrimp until the pasta is almost done.
03 -
  • Buy shrimp the same day you plan to cook them, or thaw them in the refrigerator the night before—your patience in thawing pays off in texture.
  • Toast your Parmesan grater under warm water before grating; it keeps the cheese from clumping and makes grating less of a battle.
  • Always finish with a squeeze of fresh lemon and a crack of black pepper; this is what makes people ask for seconds.
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