Bring a large pot of salted water to a rolling boil. Add the penne and cook until just al dente, about 10-12 minutes, stirring occasionally. Before draining, scoop out 1/2 cup of the starchy pasta water and set aside.
While the pasta cooks, peel and devein the shrimp, then pat them dry with paper towels. Heat olive oil in a deep skillet over medium-high heat until shimmering.
Place the shrimp in a single layer in the hot skillet. Sear for 2-3 minutes per side until they turn pink, firm, and slightly golden. Remove the shrimp and set aside.
Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant and just golden, stirring constantly to prevent burning.
Pour in the reserved pasta water and let it simmer for about a minute, scraping up any browned bits from the bottom of the pan. This creates a flavorful base for the sauce.
Drain the cooked pasta and add it directly into the skillet with the garlic and pasta water mixture. Toss gently to coat every piece with the silky sauce.
Return the seared shrimp to the skillet, then squeeze in the juice of half a lemon and sprinkle with chopped parsley or basil. Toss everything together until well coated and glossy.
Taste and season with salt or more lemon juice as needed. If the sauce feels too thick, add a splash more of the reserved pasta water and stir to loosen.
Serve the shrimp penne hot, garnished with extra herbs or lemon zest if desired. Enjoy the glossy, flavorful dish that’s perfect for a quick weeknight dinner.
