Garlic Shrimp Penne Pasta (Printer-friendly)

A vibrant dish featuring shrimp cooked in garlic butter paired with perfectly cooked penne pasta.

# 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)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry with paper towels and season lightly with salt and 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 - In the same skillet, add remaining olive oil and butter. Cook shallot for 1 minute, then add garlic and sauté 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 loosen sauce.
07 - Add cooked shrimp, toss gently to combine. Stir in chopped parsley and Parmesan cheese. Adjust seasoning with additional salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The whole thing comes together in half an hour, no simmering, no complicated techniques.
  • Shrimp cook so quickly that if you panic, you can still save them before they turn rubbery.
  • The garlic butter coats everything so generously that even plain pasta tastes like restaurant food.
02 -
  • Overcooking shrimp by even thirty seconds turns them into rubber bands, so keep your eyes on them and pull them off heat the moment they turn opaque.
  • The pasta water is not an afterthought, it's the glue that makes a sauce cling to the noodles instead of sliding off into a pool at the bottom of the plate.
03 -
  • Buy shrimp the day you plan to cook them, and if you can't, thaw frozen ones in the refrigerator overnight instead of under running water, which makes them waterlogged and sad.
  • Zest the lemon before you cut it in half for juice, or you'll be fighting with a slippery half trying not to lose a finger.
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