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Lemon Garlic Shrimp Penne

Author: Michelle


  • 1/2 lb penne (or pasta of choice)
  • 1 lb frozen cooked jumbo (26-30) shrimp (deveined, shelled)
  • 4 tbsp butter; divided
  • 3 plump cloves garlic; minced/grated
  • 3 1/2-4 tbsp fresh squeezed lemon juice
  • 2 tbsp fresh parsley; some reserved as garnish
  • 1/4 tsp salt and pepper


  1. Cook pasta according to package directions, reserve 1 cup pasta water.
  2. In a skillet, add two tablespoons of butter.
  3. Once melted, place the shrimp in the hot butter. Do not over crowd them. Cooking may need to be done in two batches.
  4. Once the shrimp has cooked, about 4 minutes, return any removed shrimp and add the garlic, remaining butter, lemon juice, and parsley.
  5. Sauté until cooked through and the liquid begins to evaporate.
  6. Add the cooked pasta to the skillet.
  7. Slowly begin to add the pasta water, 1/4 cup at a time until the shrimp and pasta has reached the desired consistence. Pull up any of the stuck on bits at the bottom to intensify the flavor.
  8. Garnish with remaining parsley, serve, and enjoy.