Garlic Shrimp Penne Dish (Printable)

Tender shrimp in garlic butter combined with al dente penne and fresh herbs create a vibrant main dish.

# 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 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 Steps:

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 the pasta.
02 - Pat shrimp dry with paper towels and season lightly with salt and black pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Add remaining olive oil and butter to the skillet. Sauté shallot for 1 minute, then add minced garlic and cook for 30 seconds until fragrant.
05 - Add red pepper flakes if using, lemon zest, and lemon juice. Stir to combine evenly.
06 - Return drained penne to the skillet, tossing to coat in the garlic butter mixture. Add reserved pasta water as needed to loosen the sauce.
07 - Add cooked shrimp, toss gently, then stir in chopped parsley and Parmesan. Adjust seasoning with salt and pepper as desired.
08 - Plate immediately, garnished with extra Parmesan and parsley if preferred.

# Expert Tips:

01 -
  • This dish comes together in 30 minutes but tastes like it came from a restaurant kitchen
  • The garlic butter sauce clings perfectly to every penne tube, ensuring no bite is bland
02 -
  • Overcooked shrimp becomes rubbery and sad, so remove them from the pan the moment they turn pink throughout
  • The pasta water is the secret ingredient that transforms melted butter into a restaurant-quality sauce
03 -
  • Keep everything moving once the garlic hits the pan, because even thirty seconds too long means bitterness instead of sweetness
  • Room temperature shrimp cook more evenly and are less likely to stick to the pan than cold straight-from-the-fridge shrimp
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