Garlic Shrimp Penne Dish (Printable)

Succulent shrimp and al dente penne melded with garlic butter and fresh herbs for a vibrant 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:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook shrimp in a single layer for 1–2 minutes per side until pink and opaque. Remove and set aside.
04 - In the same skillet, add remaining olive oil and butter. Cook 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 pasta to skillet and toss to coat with garlic butter. Add reserved pasta water as needed to loosen sauce.
07 - Add cooked shrimp, toss gently, then stir in parsley and Parmesan. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which means weeknight dinner that actually tastes like you tried.
  • The shrimp stays tender and the pasta soaks up that buttery garlic sauce without turning into mush.
  • It's elegant enough for guests but casual enough to eat straight from the skillet on a Tuesday.
02 -
  • Don't overcook the shrimp or it turns rubbery—they finish cooking the moment they hit the heat, so err on the side of underdone by thirty seconds.
  • The pasta water is what transforms this from oily to silky; it's the secret that restaurant cooks know and home cooks often skip.
  • Keep the heat at medium-high while cooking the shrimp; too high and the butter burns, too low and they steam instead of sear.
03 -
  • Reserve pasta water before draining—it's the difference between a dish that slides around the plate and one that clings together.
  • Cook everything in the same skillet so you build flavor on top of flavor, not in separate pots that never quite come together.
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