Save to Pinterest I learned to make this garlic shrimp penne on a Tuesday night when my roommate came home with a bag of fresh jumbo shrimp and a demand for dinner in thirty minutes. No fancy recipe, no stressed planning, just the two of us in a cramped kitchen with butter sizzling and garlic filling the air like someone had cracked open a door to Italy. That first plate we shared standing at the counter, forks in hand, somehow tasted better than anything I'd made before, and I realized it wasn't the shrimp or the pasta, it was the speed and the ease of it all.
Years later, I made this for someone I wanted to impress without seeming like I'd tried too hard. The lemon zest hit the hot butter with a gentle hiss, and I remember thinking how small moments in cooking can feel almost ceremonial, even when you're just tossing pasta in a pan. They came back for seconds, and not because it was complicated, but because it tasted like care.
Ingredients
- Large shrimp (400 g): Pat them dry before cooking so they sear instead of steam, and buy them already peeled if your hands are squeamish.
- Penne pasta (350 g): Cook it one minute under the package time and reserve the starchy water; it's your secret weapon for binding everything together.
- Garlic (4 cloves) and shallot (1 small): Mince them fine so they disappear into the butter and perfume every bite without announcing themselves.
- Fresh parsley and lemon zest: These arrive at the end to brighten everything and remind you that this dish lives in summer no matter the season.
- Unsalted butter (60 g) and extra-virgin olive oil: The butter is where the richness lives; the oil is just there to keep it from burning.
- Parmesan cheese (2 tbsp): Use real Parmigiano-Reggiano if you can afford it; the cheaper stuff turns grainy and bitter.
- Salt, pepper, and red pepper flakes: The flakes are optional but they add a whisper of heat that makes people ask what you did differently.
Instructions
- Boil the pasta:
- Fill a large pot with salted water like you're seasoning soup, bring it to a rolling boil, then add penne and cook until it has a slight firmness when you bite it. Scoop out half a cup of that starchy water before draining everything, because you'll need it later.
- Prepare the shrimp:
- Pat each shrimp dry with paper towels as if you're blotting up morning dew, then sprinkle salt and pepper over them. Dry shrimp brown beautifully; wet ones just give up and steam.
- Sear the shrimp:
- Heat a large skillet over medium-high until it's almost smoking, then add a tablespoon of oil and a tablespoon of butter. Lay the shrimp flat in a single layer and don't touch them for a minute, letting them turn pink and caramelized on the first side, then flip and cook the other side until they're opaque all the way through.
- Build the sauce base:
- In the same pan, add the remaining butter and oil, then sauté the shallot until it softens and turns translucent, about a minute. Add the minced garlic and let it wake up in the heat for thirty seconds until the smell makes your eyes water a little.
- Add brightness and warmth:
- Sprinkle in the red pepper flakes if you want them, then add the lemon zest and squeeze of lemon juice, stirring everything together so the flavors meld. This is when the kitchen smells like a dream.
- Bring it all together:
- Return the drained pasta to the skillet and toss it through the garlicky butter, adding splashes of reserved pasta water until you have a light sauce that clings to each piece. The starch in that water is what transforms loose ingredients into something cohesive.
- Finish and serve:
- Gently fold in the shrimp so you don't shatter them, then scatter the parsley and Parmesan over everything. Taste and adjust salt and pepper, then plate it while it's still steaming, with extra cheese on the side for people who love that kind of thing.
Save to Pinterest There's something about this dish that feels generous without requiring hours of work. It's the kind of food that reminds people why they love eating, and reminds you why you love cooking.
Why This Works So Well
Garlic shrimp penne succeeds because it respects simplicity. The shrimp are the star, not a supporting player buried in cream sauce. The garlic and butter are just there to amplify what the shrimp already wants to be, and the lemon comes in at the last moment to keep everything from feeling heavy. This is peasant cooking dressed up for a weeknight, and that's exactly why it keeps working.
Timing and Temperature Matter
The heat of your skillet determines everything. Too low and the shrimp steam instead of sear, and the garlic sits around getting bitter. Too high and you'll have burnt butter before the pasta is even done boiling. Medium-high heat is the sweet spot, where everything happens quickly and nothing has time to regret itself. Start your water boiling first, then begin the shrimp once the water is rolling, and you'll find everything finishes at almost the same moment, which is the whole point of this dish.
Variations and Moments of Kindness
This recipe bends without breaking. Some nights I add a splash of cream where the pasta water goes, and it becomes richer and more indulgent, the kind of thing you eat slowly instead of standing up. Other times I swap the penne for linguine or spaghetti just because that's what's in the cabinet, and it works just as well. You can finish it with fresh mint or basil if parsley feels tired, or skip the red pepper flakes entirely if heat isn't your language.
- A splash of white wine added after the garlic blooms adds a subtle complexity that makes people think you went to culinary school.
- If you find yourself with cherry tomatoes, halve them and toss them in at the very end so they burst from the heat but stay bright.
- Leftover shrimp penne reheats gently in a covered skillet with a splash of water, and it's almost better the next day when the flavors have settled into each other.
Save to Pinterest This dish exists in the space between effort and ease, where food stops being a chore and becomes a conversation. Make it for yourself on a Tuesday, or make it for someone you want to feed well.
Recipe FAQs
- → What type of pasta works best with shrimp in this dish?
Penne pasta is ideal due to its tube shape, which holds the garlic butter sauce and complements the shrimp texture well.
- → How can I enhance the garlic flavor without overpowering the dish?
Finely mince garlic and sauté gently until fragrant, avoiding browning to maintain a balanced savory aroma.
- → Is it possible to make this dish spicier?
Adding a pinch of red pepper flakes during the sautéeing stage introduces a mild heat that enhances the overall flavor profile.
- → Can I substitute the shrimp with another protein?
Yes, alternatives like scallops or firm white fish can be used, adjusting cooking times accordingly to maintain tenderness.
- → What wine pairs well with this penne and shrimp combination?
A crisp Sauvignon Blanc or light Pinot Grigio complements the buttery garlic sauce and seafood flavors beautifully.