# What You Need:
→ 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)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Pat shrimp dry 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. Transfer shrimp to plate and set aside.
04 - Add remaining olive oil and butter to the skillet. Sauté shallot for 1 minute, then add garlic and cook 30 seconds until fragrant.
05 - Incorporate red pepper flakes if using, lemon zest, and lemon juice; stir to combine.
06 - Return drained penne to skillet, tossing to coat in garlic butter. Add reserved pasta water as needed to loosen sauce.
07 - Gently fold in cooked shrimp, parsley, and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnishing with extra Parmesan and parsley if desired.
