Garlic Shrimp Penne Dish (Print View)

Succulent shrimp in garlic butter with al dente penne and fresh herbs for an easy flavorful dish.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. 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. Add shrimp in a single layer and cook 1 to 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 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 skillet, tossing to coat with garlic butter. Add reserved pasta water gradually to achieve a light sauce consistency.
07 - Add cooked shrimp, parsley, and Parmesan cheese. Toss gently to combine and season with additional salt and pepper to taste.
08 - Plate immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent an hour at the stove.
  • The garlic butter becomes a silky sauce that clings to every piece of pasta without needing cream or complicated technique.
  • There's built-in flexibility—it works with linguine, it handles a splash of wine, it forgives small timing mistakes.
02 -
  • Shrimp cooks so fast that overcooking happens in seconds—if you're not sure, pull it out early because it will finish cooking in the residual heat and in the pan with the pasta.
  • That reserved pasta water is not optional; it's what transforms melted butter into an actual sauce that clings rather than pools at the bottom of the pan.
  • Don't add the parsley until the very end, and don't let it cook in the pan—heat destroys its brightness and that's your final note of freshness.
03 -
  • Buy shrimp the day you plan to cook them, or keep them frozen and thaw them in the refrigerator overnight—thawed shrimp cooked fresh will change your life compared to the mushy kind that's been sitting in the case.
  • Keep your pan hot and your movements confident; hesitation is what makes shrimp stick or steam instead of sear, so trust your instincts and don't fuss.
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