Garlic Shrimp Penne Pasta

One Tuesday night, I was standing in my kitchen with maybe fifteen minutes before friends arrived, no plan whatsoever. I opened the fridge and saw a container of shrimp staring back at me, still cold from the market that morning. Penne was on the shelf, garlic in the basket. Something clicked—not a recipe I'd memorized, but a feeling that butter, garlic, and shrimp belonged together on pasta. Twenty minutes later, as they walked through the door, the kitchen was filled with that unmistakable aroma of butter and garlic hitting hot oil. That improvised dinner became the dish I make whenever I need something both impressive and honest.

I made this for my sister during one of those unexpected spring visits where she'd stopped by with her kids. My nephew stood on a stool watching the shrimp turn pink, asking a hundred questions about why they changed color. By the time we sat down to eat, he'd decided he was a shrimp expert and wanted his portion extra lemony. Watching him twirl pasta with such concentration reminded me that the best meals aren't the complicated ones—they're the ones where you actually have time to notice the people across the table.

Ingredients

• Large shrimp, peeled and deveined: Use 400 g (14 oz) and buy them as fresh as possible or high-quality frozen—defrost in cold water if needed. The size matters because they cook evenly and look beautiful on the plate.
• Penne pasta: 350 g (12 oz) of good quality pasta makes a difference; it holds the sauce better than bargain brands.
• Garlic, finely minced: Use 4 cloves fresh—pre-minced garlic tastes like cardboard, and you'll regret it the moment it hits the pan.
• Shallot, finely chopped: 1 small one adds sweetness and depth that onion won't give you in the same way.
• Fresh parsley, chopped: 2 tbsp scattered at the end brightens everything; dried parsley is a sad substitute.
• Lemon zest and juice: Use zest from 1 lemon and 1 tbsp juice—this is where the magic lives, cutting through the richness with sharp freshness.
• Unsalted butter: 60 g (1/4 cup) is the foundation; use real butter, not margarine.
• Grated Parmesan cheese: 2 tbsp mixed in plus more for the table; freshly grated tastes nothing like the green shaker can.
• Extra-virgin olive oil: 2 tbsp for cooking the aromatics and shrimp; quality matters here.
• Salt, black pepper, and red pepper flakes: Taste as you go—the flakes are optional but they add a whisper of heat that keeps things interesting.

Instructions

Start the water and prep everything:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. While you wait, pat the shrimp dry with paper towels and set them on a clean plate, then mince your garlic and chop your shallot. Having everything ready means you're not scrambling when heat is needed.

Cook the pasta to al dente:

Drop the penne into boiling water and set a timer for one minute less than the package says. When it's done, it should have just a hint of resistance when you bite it—that's when you'll know it's right. Reserve about 1/2 cup of the starchy cooking water before you drain it; that water is liquid gold for bringing everything together.

Get the shrimp sizzling:

Heat a large skillet over medium-high heat, then add 1 tbsp olive oil and 1 tbsp butter. When it's foaming, lay the shrimp in a single layer—don't crowd them or they'll steam instead of sear. Let them sit for 1–2 minutes until the bottoms turn pink, then flip and cook the other side. They'll finish cooking later, so slightly underdone is better than rubbery.

Build the garlic butter base:

Move the shrimp to a plate and add the remaining olive oil and butter to the same skillet. Drop in your chopped shallot and let it soften for a minute, then add the minced garlic and cook just 30 seconds more—you want it fragrant and golden, not brown and bitter. This is the flavor foundation for everything that comes next.

Wake it up with brightness:

Add the lemon zest and red pepper flakes if you're using them, then squeeze in the lemon juice. Stir everything together and let the heat marry those flavors for a moment. The kitchen should smell incredible right now.

Bring it all together:

Return the drained penne to the skillet and toss it gently to coat every piece in that garlic butter. If it looks dry, add a splash of the reserved pasta water—you're building a light sauce, not drowning it. Keep tossing until it looks glossy and happy.

Return the shrimp and finish:

Slide the cooked shrimp back in and toss gently so nothing breaks. Scatter the fresh parsley over the top and stir in the Parmesan cheese, then taste and adjust salt and pepper. If it needs one more squeeze of brightness, add it now.

Serve while everything's still hot:

Plate it immediately and let people add more Parmesan if they want it. This dish waits for no one—it's best enjoyed the moment it's ready.

Save

There's something about shrimp and lemon together that feels celebratory, even on an ordinary Wednesday. My partner came home from a rough day at work, and I made this without being asked—just needed something that would remind him that good things exist. We sat on the back steps with our bowls, talking about nothing important, and I watched him relax with each bite. Food doesn't have to be complicated to matter.

Why Garlic and Butter Never Fail

There's a reason this combination has been at the heart of cooking for centuries. Garlic mellows and sweetens as it sits in hot butter, becoming something entirely different from raw garlic's sharp bite. The shrimp absorbs all that golden richness while staying tender, and somehow the whole thing tastes more complex than the ingredient list would suggest. I learned this by accident years ago when I burned some garlic and had to start over—the second batch, watched carefully, became the standard I chase every time now.

Timing Is Everything Here

The real skill in this dish is understanding that everything finishes cooking in the skillet at almost the same moment. Your shrimp only needs a couple minutes, the pasta is already cooked, and the aromatics just need enough heat to soften and perfume the oil. Getting them to meet in the middle—hot enough to be delicious, quick enough to stay tender—is the line you're walking. I used to overthink it, stirring constantly and second-guessing myself, but the secret is to trust the heat and keep moving.

Fresh Finish, Sharp Endings

The lemon and parsley aren't afterthoughts—they're the final notes that keep this from tasting heavy. Lemon juice cuts through the richness of the butter and brings everything into focus, while fresh parsley adds color and a herbaceous bite. Without them, it's just buttery pasta; with them, it's something that tastes bright and elegant. I've made this hundreds of ways, but the version that actually gets eaten fastest is always the one where I don't skimp on the finish.

• Add the lemon at the very end to preserve its fresh, sharp flavor rather than cooking it away.
• Chop the parsley fresh right before serving, never minutes ahead or it'll turn dark and tired-looking.
• Always offer extra Parmesan at the table so people can adjust to their own taste.

Save

This is the kind of meal that reminds you why cooking at home matters—it comes together faster than the time you'd spend waiting for delivery, and it tastes like someone cared. Keep it simple, don't overcomplicate it, and let the quality of your ingredients do the talking.

Common recipe questions

→ What type of shrimp works best for this dish?

Large, peeled, and deveined shrimp provide the best texture and flavor, cooking quickly to remain tender and juicy.

→ Can I use other pasta shapes instead of penne?

Yes, linguine, spaghetti, or rigatoni can be substituted, though penne best holds the garlic butter sauce.

→ How can I make the sauce creamier?

Add a splash of cream or reserved pasta water while tossing to create a richer, silky sauce.

→ Is it possible to make this dish gluten-free?

Yes, substitute the penne with a gluten-free pasta alternative and ensure all other ingredients are gluten-free.

→ What pairs well as a beverage with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the garlic butter and shrimp flavors beautifully.

→ How do I prevent shrimp from overcooking?

Cook shrimp over medium-high heat for 1-2 minutes per side until just opaque to keep them tender and juicy.