When it comes to whipping up a delicious meal, shrimp penne pasta always calls my name. It’s simple yet fancy, perfect for a casual dinner or impressing guests. Trust me, I’ve had my fair share of kitchen blunders, but this recipe is a total game changer. The way the garlic and lemon dance together? Pure magic. So, why not grab some shrimp and let’s get cooking? You’ll want to see how easy it is to bring this dish to your table.
Why You’ll Love This Recipe
If you’re looking for a dish that’s as quick to make as it’s delicious, then you’re in for a treat with this Shrimp Penne Pasta. I can whip this up in under 30 minutes, which is a game-changer for busy weeknights.
Plus, the combination of garlicky shrimp, zesty lemon, and the heartiness of penne pasta? Pure magic. Honestly, it’s so good, I sometimes wonder if my kitchen deserves all the credit.
And let’s talk about the best part: it’s so versatile! You can toss in veggies like spinach or sun-dried tomatoes for extra flavor. Each bite feels like a hug from your favorite Italian restaurant, and it’s way less expensive than takeout. What’s not to love?
Equipment List
For this shrimp penne pasta, you’ll need a large pot for boiling that pasta, a nice skillet for sautéing, and a trusty cutting board for your garlic. Don’t forget a good knife—you want to slice those cloves with ease. A measuring cup is handy for the broth, and I swear by a pair of tongs for tossing everything together.
Oh, and a spatula? Essential for scraping every last bit from the pan. Honestly, I’ve tried using a spoon once, and let’s just say, it didn’t end well. Additionally, consider using a digital kitchen scale to ensure you have the precise amount of ingredients for perfect results.
Our Ingredients
When it comes to making shrimp penne pasta, the ingredients are key—think bright flavors, comforting textures, and a little bit of magic in every bite.
The great thing about this recipe is that it doesn’t require any fancy ingredients that will break the bank. Most of what you need can easily be found at your local grocery store.
So, gather these staples and let’s get started on an unforgettable dish that feels fancy, but is surprisingly simple. Ready? Let’s plunge into it.
Ingredients:
- 1 lb penne pasta
- 1 lb large shrimp, peeled and deveined
- 3-5 cloves garlic, minced
- 3 tbsp olive oil or butter (choose your adventure)
- 1/4 tsp red pepper flakes (adjust for spice preference)
- Salt and black pepper to taste
- 1/2 cup chicken broth or clam juice (again, you do you)
- Juice of 1 lemon (fresh is best!)
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil (for that herbaceous touch)
Now, a few extra tips on these ingredients: first off, the shrimp. Picking large shrimp can really amp up the dish—nobody likes tiny shrimp in their pasta, right?
On the garlic front, if you love that punchy flavor, you might even want to go with those extra cloves.
And let’s talk about that lemon juice for a second—fresh is the name of the game here. Bottled lemon juice? Well, it’s just not the same.
Oh, and if you’re feeling adventurous, tossing in some spinach or sun-dried tomatoes can elevate this dish even further. Just imagine that beautiful pop of color and flavor!
Step-by-Step Instructions
Making Shrimp Penne Pasta is a delightful adventure that’s both quick and satisfying. With a splash of lemon and a sprinkle of garlic, you’ll be on your way to creating a dish that’s bursting with flavor. Let’s roll up our sleeves and plunge into these easy-to-follow steps.
Step-by-Step Instructions:
1. Cook the pasta: Start by boiling a large pot of water. Once it’s bubbling like a hot spring, add in 1 lb of penne pasta. Follow the package instructions for cooking time—usually about 10-12 minutes. You want it al dente, so keep an eye on it.
Once done, drain the pasta but reserve about 1/4 cup of that starchy pasta water****—trust me, it’s liquid gold for our sauce later.
2. Sauté the garlic: In a large skillet, heat 3 tablespoons of olive oil or butter over medium heat. As the oil warms up, toss in 3-5 cloves of minced garlic along with 1/4 teaspoon of red pepper flakes****.
Stir this mixture around until the garlic becomes fragrant, which should take about 1-2 minutes. Just be careful not to burn it—burnt garlic tastes like sadness and regret.
3. Cook the shrimp: Now it’s time for the star of the show—1 lb of large shrimp, peeled and deveined. Add these beauties to the skillet along with a sprinkle of salt and black pepper.
Cook them for about 2-3 minutes, or until they turn that beautiful pink color. Make sure to stir occasionally to coat them in that garlicky goodness.
4. Add the broth: Pour in 1/2 cup of chicken broth or clam juice** and the juice from 1 lemon**. This is where the magic happens.
Bring everything to a simmer. You’ll want it bubbling lightly for about 1-2 minutes, allowing the flavors to meld together. Don’t forget to toss in the reserved pasta water at this stage—the extra moisture will really pull the dish together.
5. Combine with pasta: Now for the grand finale! Toss the drained penne into the skillet and mix everything well.
This is where you’ll want to add 1/4 cup of grated Parmesan cheese**** for that creamy, cheesy goodness. Continue to mix until the pasta is fully coated in the sauce, and everything looks like a comforting bowl of deliciousness.
6. Garnish and serve: Finally, it’s time to plate up. Garnish your Shrimp Penne Pasta with some fresh parsley or basil.
Not only does it look pretty, but it adds a lovely touch of herbaceous flavor. Serve immediately while it’s still warm—maybe with some extra lemon wedges on the side for those who like it zesty.
And there you have it! You’ve created a delightful Shrimp Penne Pasta that looks sophisticated but took barely any effort.
Who knew you’d this culinary talent in you? Now, gather your loved ones, serve up those generous portions, and bask in the compliments that are sure to follow. Enjoy! Plus, why not elevate your cooking experience with premium baking tools?
Tips & Variations
There are so many ways to elevate your Shrimp Penne Pasta, and trust me, it’s as fun to experiment in the kitchen as it’s to enjoy the finished dish.
Want to kick things up a notch? Try adding spinach or sun-dried tomatoes for a burst of flavor and color.
I once forgot to buy fresh herbs and used dried ones instead, and let’s just say, it was a learning experience.
I always sprinkle in some lemon zest for that extra zing.
If you love a bit of crunch, toasted pine nuts or breadcrumbs can do wonders.
Don’t shy away from swapping shrimp for scallops or even chicken.
Cooking should be about what makes you happy, right? So, have fun!
How to Serve?
Serving Shrimp Penne Pasta isn’t just about putting food on a plate; it’s an experience that brings everyone together.
As I ladle generous portions onto each plate, I love to sprinkle a bit of extra Parmesan on top—not just for flavor, but for flair. A pinch of fresh parsley or basil adds a pop of color that makes the dish irresistible.
I usually set a bowl of lemon wedges on the table, because honestly, who can resist a little zesty brightness?
And let’s not forget to pour some good wine to complement the meal. Watching friends and family dig in is my favorite part; it’s like a little taste of joy.
It’s a simple meal, but it creates beautiful moments.
Storage & Reheating Guide
When you find yourself with leftover shrimp penne pasta, it can feel like a mini treasure hunt in the fridge. I often wonder how it got buried behind that jar of pickles.
First, make sure to store your pasta in an airtight container; it’ll keep in the fridge for about 3 days. If you want to stretch it longer, try freezing it for up to 2 months. Using a vacuum sealer machine can help preserve the flavors and texture of your pasta even longer.
When you’re ready to enjoy it again, just thaw it overnight. For reheating, I usually toss it in a skillet over low heat with a splash of olive oil or broth, stirring until it’s heated through. Microwaving works too, but you risk sogginess, so be careful. Happy hunting!
Final Thoughts
Leftover shrimp penne pasta is a delightful surprise, but let’s not forget how it all began—those bright flavors and that satisfying texture.
When I first whipped this up, the kitchen was filled with that irresistible aroma of garlic and lemon. Seriously, it felt like magic was happening. I mean, who doesn’t love a dish that’s quick to make and fancy enough to impress?
If you’re worried about leftovers going to waste, don’t be—this reheats beautifully. Just a splash of broth or a drizzle of olive oil can bring it back to life!