Garlic Shrimp Penne Pasta (Printable version)

Succulent garlic butter shrimp paired with penne and lemon for a quick, tasty dinner.

# What You'll 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 extra 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 the penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain all water from pasta.
02 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, add remaining olive oil and butter. Sauté the chopped shallot for 1 minute until softened, then add the minced garlic and cook for 30 seconds until fragrant.
05 - Stir in red pepper flakes if using, lemon zest, and lemon juice, combining well.
06 - Return drained penne to the skillet. Toss to coat in the garlic butter mixture, adding reserved pasta water gradually to form a light sauce.
07 - Add cooked shrimp back to the skillet and toss gently. Stir in chopped parsley and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
08 - Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all afternoon.
  • The garlicky butter clings to every strand of pasta, making it impossible to stop eating.
  • Shrimp cooks so quickly that even beginners end up with perfectly tender results.
02 -
  • Overcooking shrimp even by 30 seconds turns them rubbery and sad; they should still be slightly tender inside when you move them to a plate.
  • Reserving pasta water is the secret to a silky sauce—the starch in it emulsifies the butter and coats the pasta in a way water alone never could.
03 -
  • Cook everything in sequence without washing your skillet between steps—those caramelized bits stuck to the pan are liquid gold.
  • Have all your ingredients prepped and measured before you start cooking; shrimp cooks so fast that scrambling for garlic at the last moment will ruin your timing.
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