Garlic Shrimp Penne Dish (Printable View)

Tender shrimp with garlic butter and penne pasta for a simple, satisfying dish.

# What You 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 more 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a plate and set aside.
04 - Add remaining olive oil and butter to the skillet. Sauté the 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. Stir to combine.
06 - Return the drained penne to the skillet, tossing to coat in the garlic butter sauce. Add reserved pasta water as needed to loosen the sauce.
07 - Add the cooked shrimp and gently toss to combine. 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 Tips:

01 -
  • Ready in half an hour without feeling like a shortcut.
  • The garlic butter coats every strand of pasta in a way that tastes like someone who knows what they're doing made it.
  • Shrimp cooks so fast that you can't really mess it up, which is honestly the best kind of confidence boost.
02 -
  • Overcooked shrimp turns into little rubber pellets, and once that happens, no amount of sauce can save them. Watch them like a hawk—pink means done, not gray or white all the way through.
  • The pasta water is not an afterthought. It's the thing that transforms melted butter and oil into an actual sauce, coating the noodles instead of pooling at the bottom of the pan.
03 -
  • Buy your shrimp as fresh as possible and cook them the same day. Frozen shrimp works, but thaw them slowly in the fridge overnight, never in warm water.
  • Keep the pan moving once everything is in it. Tossing constantly prevents any one part from overcooking or the sauce from settling unevenly.
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