Garlic Shrimp Penne Pasta (Printable)

Succulent shrimp and garlic butter meld with al dente penne for an easy, flavorful Italian-American dish.

# Ingredient list:

→ 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)

# Cooking steps:

01 - Bring a large pot of salted water to a boil. Cook penne until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp in a single layer for 1 to 2 minutes per side until just pink and opaque. Transfer to a plate and set aside.
04 - Add remaining olive oil and butter to the same skillet. Sauté shallot for 1 minute, then add minced 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 and toss to coat in garlic butter. Add reserved pasta water as needed to create a light sauce.
07 - Add cooked shrimp, toss gently to combine. Stir in chopped parsley and Parmesan cheese. Adjust seasoning with additional salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert advice:

01 -
  • It's faster than ordering takeout, yet tastes like you've been cooking all day.
  • The shrimp stays tender and juicy because you're not overthinking it—just quick heat and butter.
  • Lemon brings brightness without needing cream or heavy sauce, so it feels light but absolutely satisfying.
02 -
  • Don't overcook the shrimp—they'll toughen in seconds, and there's no coming back from that once they've turned into little rubber balls.
  • The pasta water is your secret weapon; those starch-heavy drips are what turn scattered ingredients into a cohesive, silky dish.
03 -
  • If you want a richer sauce without cream, save an extra 1/4 cup of pasta water and use it generously—the starch creates an amazing light emulsion.
  • Shrimp size varies wildly; if yours are smaller than expected, reduce the cooking time by 30 seconds per side or they'll turn tough.
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