Save to Pinterest The first time I made this garlic shrimp penne was on a Tuesday night after a particularly chaotic day at work. I needed something that felt special but wouldn't take two hours, and the way the garlic hit the hot butter filled my tiny apartment with such comfort that my roommate actually came out of her room to investigate. Now it's my go-to when I want to make dinner feel like an occasion without the fuss.
I served this to my sister last month when she was recovering from surgery, and she actually stopped mid-bite to tell me it was exactly what she needed. Something about the bright lemon cutting through that rich butter just makes people feel cared for, like you wrapped comfort in pasta form.
Ingredients
- Large shrimp: Fresh shrimp taste infinitely better than frozen, though if you must use frozen, thaw them completely and pat them very dry before cooking
- Penne pasta: The ridges and hollows catch all that gorgeous garlic butter sauce better than smooth pasta would
- Garlic cloves: Don't be shy here, fresh garlic is the heart of this dish and mincing it finely distributes the flavor evenly
- Shallot: Shallots give a milder, sweeter flavor than onions and melt into the sauce beautifully
- Fresh parsley: Use flat-leaf parsley if you can find it, it has more flavor than the curly kind
- Lemon zest and juice: The zest carries essential oils that juice alone can't provide, so don't skip this step
- Unsalted butter: Using unsalted butter lets you control the salt level precisely
- Extra-virgin olive oil: This prevents the butter from burning at high heat and adds that Italian depth
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then cook the penne until it's al dente, saving that precious half cup of pasta water before you drain it
- Prep your shrimp:
- Pat the shrimp completely dry with paper towels and season them gently with salt and pepper while you heat the skillet
- Sear the shrimp:
- Heat one tablespoon each of olive oil and butter in your skillet over medium-high heat, then cook the shrimp in a single layer until they're just pink and opaque, about one to two minutes per side
- Build the garlic butter base:
- Using the same skillet, add the remaining oil and butter, sauté the shallot for one minute, then toss in the garlic for just thirty seconds until fragrant
- Add brightness and heat:
- Stir in the red pepper flakes, lemon zest, and lemon juice, letting everything meld together for about thirty seconds
- Bring it all together:
- Toss the drained penne into the skillet, coating it thoroughly in that garlic butter, and add pasta water as needed to create a silky sauce that clings to the pasta
- Final assembly:
- Gently fold in the cooked shrimp, then finish with fresh parsley and Parmesan, tasting to adjust the seasoning before serving immediately
Save to Pinterest This pasta became something of a legend in my friend group after I made it for a dinner party last winter. We sat around the table for three hours just talking, the empty serving dish in the center, someone eventually admitting they'd honestly had thirds and didn't even feel bad about it.
Choosing the Right Shrimp
I've learned that wild-caught shrimp tend to have better flavor and texture than farm-raised, though they cost more. If budget is a concern, farm-raised from reputable sources still work beautifully, just look for shrimp that smell like the ocean rather than ammonia. Deveining them yourself takes an extra few minutes but gives you more control over quality.
Perfecting the Garlic Butter Sauce
The trick I discovered after making this dozens of times is to let the butter and olive oil get properly hot before adding any aromatics. That sizzle when the garlic hits the pan releases flavor compounds you just won't get if you rush this step, and the combination of butter and olive oil prevents burning while still giving you that rich buttery finish.
Making It Your Own
Once you've made this recipe a few times, you'll start seeing opportunities to adapt it to your taste or what you have on hand. The basic technique, searing shrimp then building a quick pan sauce, works with endless variations.
- Try adding white wine with the lemon juice for a more complex sauce
- Spinach or cherry tomatoes can be added in the last two minutes of tossing the pasta
- Crusty bread on the side is practically mandatory for mopping up any extra sauce
Save to Pinterest There's something deeply satisfying about a dish that looks impressive but comes together this easily. Every time I make this garlic shrimp penne, I'm reminded that the best recipes are often the simplest ones, executed with care and shared with people you love.
Recipe FAQs
- → How do I ensure the shrimp stays tender?
Cook shrimp quickly over medium-high heat until just pink and opaque to avoid toughness.
- → Can I substitute the penne with other pasta types?
Yes, linguine or spaghetti are excellent alternatives that also hold the sauce well.
- → How do I make the sauce creamier?
Add a splash of cream when tossing the pasta to create a richer, silkier sauce.
- → Is it possible to adjust the spice level?
Yes, adjust the amount of red pepper flakes or omit them for a milder flavor.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the garlic butter and shrimp flavors.