This garlic shrimp penne is one of those meals that feels a little special while still being incredibly easy to make. I love recipes like this because they come together with everyday ingredients, yet the final dish tastes like something you would order at a really good seafood restaurant.
The shrimp cook in olive oil, garlic, bay leaves, a splash of rosé wine, and lemon juice, creating a light but delicious sauce that coats the pasta beautifully. The seafood sticks add extra flavor and texture, while the cherry tomatoes bring a fresh finish to the dish.
It is perfect served warm straight from the pan, but it also works beautifully as a next-day lunch. In the warmer months, I honestly love eating it cold or at room temperature, like a seafood pasta salad.
Ingredients (Serves 5)
- 1 kg / about 2 lb shrimp, peeled and deveined, heads left on
- Water, for boiling the pasta
- Salt, for the pasta water and shrimp
- 350 g / 12 oz penne pasta
- 4 garlic cloves, finely chopped
- 1/4 cup extra virgin olive oil, plus more if needed
- 2 bay leaves
- Cayenne pepper or piri-piri, to taste
- 1 small shot glass rosé wine (about 3 tbsp), optional
- Juice of 1/2 lemon
- 8 seafood sticks, thawed and sliced
- Cherry tomatoes, to taste
- Fresh parsley, chopped, to taste
Instructions
1. Start by peeling and deveining the shrimp, keeping the heads on for extra flavor.
2. Bring a large pot of water to a boil. Add salt, then cook the penne until al dente, about 8 minutes or according to the package instructions. Drain and set aside.
3. While the pasta cooks, finely chop the garlic.
4. In a large frying pan, add the extra virgin olive oil, using enough to generously cover the bottom of the pan.
5. Add the chopped garlic and let it warm gently, just until fragrant. Do not let it burn.
6. Add the bay leaves, then immediately add the shrimp so the garlic does not overcook.
7. Season with salt and cayenne pepper or piri-piri to taste.
8. Let the shrimp cook for about 2 minutes on each side, until they turn pink and lightly golden.
9. Pour in the rosé wine, if using, and let it bubble for a minute to create a light sauce.
10. Add the lemon juice and stir everything together. If the pan looks too dry, add a little more olive oil, because you want enough sauce to coat the pasta.
11. Add the sliced seafood sticks to the pan and gently mix with the shrimp.
12. Add the cooked and drained penne to the pan and toss everything together until the pasta is well coated in the garlic shrimp sauce.
13. If your frying pan is too small, place the pasta in a large serving dish, pour the shrimp mixture over the top, and mix well.
14. Finish with cherry tomatoes and chopped parsley.
15. Serve immediately, or let it cool and enjoy it later as a summer pasta meal or next-day lunch.
Make It Your Own
You can easily adjust this recipe depending on what you have at home. Add more lemon juice if you like it brighter, more cayenne or piri-piri if you want extra heat, or a little more olive oil if you prefer a saucier pasta. You can also add extra cherry tomatoes, fresh basil, or even a handful of olives for a more Mediterranean-style dish.
This garlic shrimp penne is simple, comforting, and full of flavor. It is the kind of meal that works any time of year, whether you want an easy weeknight dinner, a relaxed family lunch, or something delicious to prepare ahead for the next day.
The combination of garlic shrimp, olive oil, lemon, and pasta creates a meal that feels comforting, fresh, and packed with flavor in every bite.
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