Butter and Garlic Shrimp Penne
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
Butter and Garlic Shrimp Penne
Description
Butter and Garlic Shrimp Penne centers on shrimp cut into thirds and marinated briefly with minced garlic, olive oil, and salt. After cooking the garlic-infused oil, the shrimp are cooked, then a sauce is made by thickening a broth and clam juice mixture with flour. The cooked penne pasta is combined with this saucy base, shrimp pieces, butter, parsley, and a touch of lemon juice to add fresh acidity. The result is a pasta dish coated with a garlicky, buttery sauce highlighting the shrimp's delicate seafood flavor and seasoned with a mild heat from crushed red pepper flakes.
The texture contrasts between tender, juicy shrimp and al dente pasta contribute to a balanced mouthfeel. The use of clam juice introduces a subtle briny depth that complements the garlic and butter without overpowering the dish.
Serve this penne as a main course pairing with a simple green salad for a balanced meal. The flavors can also complement a crisp white wine or light beer. The inclusion of fresh parsley adds a mild herbaceous note on top.
The shrimp benefits from sitting in the garlic marinade before cooking, which enhances flavor without overpowering. The garlic is gently cooked in oil to flavor it without burning, then removed to avoid bitterness. Leftover pasta water is reserved to adjust sauce consistency as needed.
Ingredients
- 5 garlic minced (about 5 teaspoons, cloves
- 4 garlic smashed, cloves
- 1 ½ pounds Shrimp 21 to 25 count, peeled, deveined and each shrimp cut into 3 pieces, large
- 3 tablespoons olive oil
- salt
- 1 pound penne pasta
- ¼ teaspoon red pepper flakes
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ¾ cup clam juice you can find this by the tuna, usually
- ½ cup parsley chopped fresh or 1 tablespoon dried
- 3 tablespoons butter
- 1 teaspoon lemon juice fresh
Instructions
- In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.
- In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.
- In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.
- While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.
- Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.
Notes
- Marinate the shrimp for 20 minutes to infuse garlic flavor before cooking.
- Carefully cook smashed garlic in oil until golden, then remove to prevent bitterness in the sauce.
- Reserve some pasta cooking water to thin the sauce if it becomes too thick.
- Use freshly chopped parsley for best flavor impact at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 502kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 158mg | 53% |
| Sodium | 880mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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