Garlic Shrimp Penne Pasta (Printable Version)

Tender shrimp and garlic tossed with penne and a bright lemon butter sauce topped with Parmesan cheese.

# 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 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water then drain.
02 - Pat shrimp dry and season lightly with salt and black pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon 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 - To the same skillet, add remaining olive oil and butter. Sauté shallot for 1 minute, then add garlic and cook 30 seconds until fragrant.
05 - Stir in red pepper flakes (if using), lemon zest, and lemon juice.
06 - Return drained penne to skillet, toss to coat in garlic butter. Add reserved pasta water as needed to create a light sauce.
07 - Add cooked shrimp, tossing gently to combine. Stir in parsley and Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • It's faster than ordering takeout and tastes like you've been cooking all day.
  • Shrimp cooked properly stays tender, and the garlic butter is basically liquid gold you can soak into every bite.
  • Lemon and parsley keep it feeling fresh and alive, not heavy.
02 -
  • Shrimp cook in moments and turn rubbery if you blink and look away, so time them by doneness, not by a clock.
  • Save that pasta water—it's starch gold that brings everything together into a sauce instead of a mess of separated ingredients.
  • The dish changes completely if you add the parsley and lemon after cooking versus before, so add them at the end to keep them fresh.
03 -
  • If your sauce looks broken or separated, add a splash more pasta water and toss vigorously—the starch will bring it back together.
  • Cooking shrimp in the same pan as the sauce means you skip a dish and gain flavor, so don't feel like you need to keep them separate.
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