Garlic Shrimp Penne Dish

There's something about the smell of garlic hitting hot butter that stops me mid-conversation every single time. I discovered this dish on a weeknight when I was too tired to think but too hungry to order takeout, so I grabbed what I had—shrimp that needed using, a box of penne, and enough garlic to make my kitchen smell like an Italian trattoria. Twenty minutes later, I was twirling pasta on my fork like I'd invented something brilliant, even though it was just humble ingredients doing what they do best.

I made this for my sister once when she showed up unannounced, hungry and stressed from work. By the time the pasta hit the pan, she was sitting at my kitchen counter with a glass of wine, telling me about her day while the kitchen filled with that impossible-to-describe smell of garlic and butter sizzling together. She had seconds, and I knew I'd found something that works—not just because it tastes good, but because it made her slow down.

Ingredients

• Large shrimp (400 g): Pat them dry before cooking—any moisture steals your chance at that perfect sear that makes them taste like restaurant food at home.
• Penne pasta (350 g): Cook it one minute under the package time; it keeps cooking when it hits the skillet, and nobody wants mushy pasta.
• Garlic (4 cloves), finely minced: Don't use a garlic press; mince it by hand so you get those little irregular pieces that distribute flavor unevenly in the best way.
• Shallot (1 small), finely chopped: It adds sweetness that balances the acid from the lemon without announcing itself.
• Fresh parsley (2 tbsp), chopped: Stir most of it in at the end so it stays green and bright, not cooked down to nothing.
• Lemon zest and juice: This is what lifts the whole dish from heavy to bright; don't skip it thinking it's optional.
• Unsalted butter (60 g) and extra-virgin olive oil (2 tbsp): The combination gives you richness and a subtle fruity note that makes everything taste more intentional.
• Parmesan cheese (2 tbsp, plus more for serving): Buy a small wedge and grate it yourself; pre-grated tastes like sawdust by comparison.
• Red pepper flakes (pinch, optional): I always add it because that tiny heat makes people say the dish tastes more interesting without knowing why.
• Salt and black pepper, to taste: Taste as you go; don't dump it all in at once and hope for the best.

Instructions

Get the pasta water working:

Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Add the penne and cook until it's almost al dente, then drain and save about half a cup of that starchy water—it's liquid gold for finishing the sauce.

Prepare and sear the shrimp:

Pat the shrimp completely dry with paper towels; this matters more than you'd think. Season them lightly and place them in a hot skillet with one tablespoon each of butter and olive oil in a single layer, cooking for just 1 to 2 minutes per side until they turn pink and opaque, then set them aside.

Build the garlic butter base:

In the same skillet, add the remaining butter and olive oil, then sauté the chopped shallot for about a minute until it softens slightly. Add the minced garlic and cook for exactly 30 seconds—no longer, or it turns bitter and ruins everything you've done so far.

Layer in the bright flavors:

Stir in the red pepper flakes if you're using them, then add the lemon zest and lemon juice, stirring to combine everything into an aromatic mixture that should smell like a memory you want to hold onto.

Toss the pasta into the sauce:

Add the drained penne to the skillet and toss it gently, adding pasta water a little at a time until you have a light, silky sauce that clings to each piece without being greasy.

Bring it all together:

Return the shrimp to the skillet, toss gently, then stir in the parsley and Parmesan. Taste and adjust the salt and pepper—this is your moment to make it exactly how you want it.

Serve right now:

Transfer to plates or bowls immediately and top with extra Parmesan and fresh parsley because it looks beautiful and tastes even better.

Save

I remember making this on a rainy Sunday and my neighbor stopped by just as I was plating it. One bite and she asked if I'd worked at a restaurant, which made me laugh because the whole dish is just butter, garlic, and shrimp doing what they're supposed to do. That moment taught me that sometimes simple is what people are actually hungry for.

The Lemon Question

Fresh lemon is non-negotiable here—bottled juice tastes flat and doesn't lift the richness the way fresh does. I learned this the hard way after using jarred juice once and wondering why my version tasted dull compared to the first time I made it. The zest adds something too, a brightness that juice alone can't give you, so don't skip that step.

Choosing Your Shrimp

Large shrimp cook quickly and stay tender, which is why they matter for a dish this simple. I've tried making it with small shrimp and they disappeared into the pasta, losing their identity. Buy shrimp that's been properly thawed if it was frozen, not something sitting in a pool of liquid at the fish counter, and smell it—if it's off, it smells off.

Making It Your Own

This recipe is forgiving enough that you can adjust it without ruining it, which is part of why it became my go-to when I wanted to cook but not stress. I've added a splash of white wine sometimes, used linguine when penne ran out, and once threw in a handful of fresh spinach that wilted into the sauce. The core—shrimp, garlic, butter, lemon—stays the same, but the details can flex.

• A splash of cream stirred in with the pasta water makes it richer and more indulgent if that's what you're after.
• Red pepper flakes add heat, but taste carefully; a pinch is enough and more than that can overpower everything else.
• Fresh herbs like dill or tarragon work beautifully if you have them instead of or alongside the parsley.

Save

This dish became my answer to the question I ask myself most nights: what can I make that tastes like I care but doesn't make me spend an hour cleaning the kitchen? It's the kind of meal that reminds you why cooking at home matters, even on the nights when you're tired.

Recipe FAQs

→ What type of pasta is best for this dish?

Penne pasta works great as it holds the garlic butter sauce well, but linguine or spaghetti are good alternatives.

→ How do I prevent the shrimp from overcooking?

Cook shrimp for only 1–2 minutes per side until just opaque and pink to keep them tender and juicy.

→ Can I make a creamier sauce?

Yes, adding a splash of cream with the reserved pasta water will enrich the sauce and give it a silkier texture.

→ How should the pasta water be used in the dish?

The reserved pasta water is stirred into the garlic butter sauce to help coat the penne and create a light, cohesive sauce.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light Pinot Grigio complement the buttery shrimp and enhance the fresh lemon notes.