Save to Pinterest There's a weeknight that still stands out—not because it was special, but because it was the opposite. I'd come home tired, the kitchen felt cold, and I had maybe thirty minutes before everything fell apart. Shrimp, butter, garlic, pasta. Four ingredients that somehow turned the whole evening around. That dish became my quiet anchor, the one I return to when I need something fast but doesn't feel rushed.
I made this for someone who claimed they didn't like seafood, and halfway through the bowl, they stopped talking and just ate. That's when I knew the lemon zest and the way the pasta water creates that silky sauce was doing something right. It's funny how the smallest touches—a bit of brightness, a whisper of heat—can change a whole perspective.
Ingredients
- Large shrimp, peeled and deveined (400 g): Buy them fresh if you can, but frozen works just as well if you thaw them properly. Pat them completely dry before cooking or they'll steam instead of sear.
- Penne pasta (350 g): Al dente is not just a buzzword—it matters here because the pasta will continue cooking slightly when it hits the hot pan.
- Garlic, finely minced (4 cloves): Don't use pre-minced if you can help it. Fresh garlic releases something fragrant that jarred versions just can't match.
- Shallot, finely chopped (1 small): Shallots are gentler than onions, adding sweetness without overpowering the delicate shrimp.
- Fresh parsley, chopped (2 tbsp): Stir it in at the very end so it stays bright green and keeps its fresh bite.
- Lemon zest and juice (1 lemon): The zest is where the real magic lives—those tiny oils burst with flavor the moment they hit the warm pan.
- Unsalted butter (60 g): Salted butter will throw off the balance, so start with unsalted and control the salt yourself.
- Parmesan cheese, grated (2 tbsp): Grate it fresh if possible. Pre-grated has anti-caking agents that keep it from melting as smoothly.
- Extra-virgin olive oil (2 tbsp): The quality here shows, especially since it's not cooked off.
- Red pepper flakes (pinch): Optional, but that tiny warmth at the end makes the whole dish feel more alive.
- Salt and freshly ground black pepper: Taste as you go. You'll need more than you think, especially with the pasta water diluting everything.
Instructions
- Boil the pasta with intention:
- Fill your pot generously with salted water—it should taste like the sea. This is your only chance to season the pasta itself. Cook penne until it's just barely tender, a minute or two before the package says, because it'll keep cooking in the pan. Save that pasta water like it's liquid gold.
- Dry and season the shrimp:
- Moisture is the enemy of a good sear. Paper towels do the work here. A light pinch of salt and pepper is all they need right now.
- Sear the shrimp quickly:
- Medium-high heat, one layer, no crowding. You'll hear them hit the pan and start to smell that ocean sweetness almost immediately. One to two minutes per side and they're done—pink and opaque, not rubbery.
- Build the sauce foundation:
- In that same hot pan with all the shrimp flavor stuck to it, melt the remaining butter and oil together. The shallot goes in first, just long enough to soften. Then the garlic, and here's where you pause and breathe in—that's the signal it's ready.
- Wake it up with brightness:
- The lemon zest, lemon juice, and red pepper flakes all hit the pan at once. There's a moment where it smells almost too intense, but that's exactly right.
- Toss the pasta into the sauce:
- Straight from the colander into the hot pan. Use that reserved pasta water to loosen everything into a light, silky coating. The starch in the water helps emulsify the butter and olive oil into something that clings to every piece.
- Bring it all together gently:
- Return the shrimp, add the parsley, and the Parmesan. Toss everything with a kind hand so the shrimp stays tender. Taste and adjust salt and pepper.
- Serve while it's still steaming:
- This dish doesn't wait. Plate it immediately, maybe a little extra Parmesan on top, and eat it while the warmth is still there.
Save to Pinterest I remember my neighbor asking what I was cooking because the smell had somehow traveled through the walls. That's the moment I realized this dish isn't just about feeding yourself—it's about making your kitchen smell like somewhere worth being. The way garlic and lemon fill the air is almost more important than the taste.
Timing and Prep
The whole thing happens in thirty minutes, but most of that is the pasta boiling and you're free to do other things. The actual cooking—the searing, the sautéing, the tossing—takes maybe eight minutes once that water is bubbling. Mince your garlic, chop your shallot, and zest your lemon before you start anything else. Once the heat is on, you're committed, so there's no fumbling for ingredients partway through.
Making It Your Own
This recipe is a framework, not a rulebook. Some nights I add a splash of white wine when I'm sautéing the garlic—it adds a subtle depth that butter alone can't quite reach. Other times, especially when someone mentions they want it richer, a quarter cup of cream stirred in just before the pasta transforms the whole thing into something closer to a luxurious coating. Red pepper flakes are there if you like heat, completely skippable if you don't. And linguine or spaghetti work just as well as penne—whatever's in your pantry.
- A splash of dry white wine after the garlic blooms adds complexity without heaviness.
- For a creamier version, add a quarter cup of cream or crème fraîche when tossing the pasta.
- Fresh chili can replace red pepper flakes if that's more your style.
What to Drink and Serve Alongside
Crisp white wine is almost mandatory here—Sauvignon Blanc or Pinot Grigio cut through the richness in a way that makes every bite taste better. The acidity wakes up your palate between forkfuls. On the side, maybe just a simple green salad with lemon vinaigrette, something to cleanse and balance the richness without competing for attention. Crusty bread is optional but honestly, you'll want it for soaking up any sauce left in the bowl.
Save to Pinterest This is the dish I make when I want to feel capable in the kitchen without spending all evening there. It's proof that simplicity done well tastes better than complexity done okay.
Ask About This Recipe
- → How do I achieve perfectly cooked shrimp?
Pat the shrimp dry and cook them for 1–2 minutes per side over medium-high heat until just pink and opaque to avoid overcooking.
- → Can I use different pasta types?
Yes, linguine or spaghetti can be used as alternatives to penne, adjusting cooking time accordingly to maintain al dente texture.
- → What’s the purpose of reserved pasta water?
Adding reserved pasta water helps create a silky sauce by emulsifying the garlic butter with the pasta, ensuring a cohesive coating.
- → How can I enhance the sauce richness?
For a richer sauce, you may add a splash of cream when mixing the pasta with garlic butter and reserved pasta water.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the garlic shrimp and buttery pasta nicely, balancing flavors.