Garlic Shrimp Penne (Printable version)

Succulent shrimp and garlic butter blended with tender penne for a savory Italian-American meal.

# 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, plus extra 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)

# Directions:

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.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove 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 - Incorporate red pepper flakes (if using), lemon zest, and lemon juice, stirring to combine.
06 - Return drained penne to skillet and toss to coat in garlic butter. Add reserved pasta water as needed to create a light sauce.
07 - Add cooked shrimp, toss gently, then stir in chopped parsley and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like something from a proper Italian restaurant
  • The garlic butter sauce clings to every curve of penne so each bite is packed with flavor
  • Shrimp cook in minutes, making this perfect for weeknights when you want something elegant fast
02 -
  • Overcooked shrimp become rubbery and sad, so remove them the moment they turn pink and opaque, they'll finish cooking when you toss them back in at the end
  • Reserving pasta water is non-negotiable, the starch in it creates a silky sauce that helps the garlic butter cling to every piece of penne
  • Garlic burns faster than you think, thirty seconds is usually enough to take the raw edge off without turning bitter
03 -
  • Room temperature shrimp cook more evenly, so take them out of the fridge fifteen minutes before you start cooking
  • Grate your own Parmesan instead of buying pre-grated, the difference in melting ability and flavor is remarkable
  • If you want to prep ahead, mince the garlic and chop the parsley in the morning, then just cook everything at the last minute
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