Creamy Shrimp Penne Pasta

This easy shrimp penne pasta brings together tender shrimp and penne pasta smothered in a creamy garlic sauce that feels like a cozy dinner any night of the week. It hits that perfect balance of rich and light, making it a go-to when you want something fancy enough to impress but quick enough to whip up after a busy day.

I first cooked this recipe when friends came over unexpectedly, and it was a hit. Now it’s a dinner I’m asked to make all the time when company comes around.

Ingredients

• 3 cups dry penne pasta: choose a quality brand for firm noodles that hold up well when tossed in sauce
• 2 cloves garlic minced: fresh garlic packs much better flavor than pre-minced in a jar
• ¼ cup butter cubed: butter gives the sauce richness and silkiness
• ¼ cup all-purpose flour: essential for thickening the creamy sauce evenly
• 14.5 ounces chicken broth: a flavorful liquid base that complements the shrimp
• 5 ounces evaporated milk: adds creaminess with less fat than heavy cream, look for BPA-free cans if possible
• 1 pound cooked medium shrimp peeled and deveined: fresh or frozen, thawed fully, wild-caught preferred for best taste
• ⅔ cup shredded Parmesan cheese: freshly grated adds wonderful sharpness and melting quality
• 2 tablespoons fresh parsley minced: brightens the dish with a fresh herbal note
• 1 ½ teaspoons seafood seasoning Old Bay recommended: gives a subtle kick and traditional seafood flavor

Step-by-Step Instructions

Cook the Pasta:

Cook the penne according to the package instructions. Watch closely to cook just until al dente to keep the pasta firm. Overcooking will make the noodles mushy once combined with the sauce.

Sauté the Garlic:

While the pasta cooks, melt the cubed butter in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 to 2 minutes. This step fills the kitchen with that classic garlicky aroma and builds the sauce base.

Make the Roux and Sauce:

Sprinkle the flour evenly over the butter and garlic. Stir constantly to blend and cook out the raw flour taste, about 1 minute. Slowly whisk in the chicken broth and evaporated milk, stirring constantly to create a smooth sauce. Bring the mixture to a gentle boil, then reduce heat and cook for 2 minutes or until thickened to a creamy consistency.

Add Shrimp and Seasonings:

Stir in the cooked shrimp, Parmesan cheese, minced parsley, and seafood seasoning. Heat through just until the shrimp warm up and cheese melts; avoid overcooking to keep shrimp tender and sauce smooth.

Combine Pasta and Sauce:

Drain the pasta well and transfer to a large bowl. Pour the shrimp and sauce mixture over the pasta and toss gently to coat every piece with creamy goodness. Serve immediately for the best texture and flavor.

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Storage Tips

Let leftovers cool completely before placing in an airtight container. Refrigerate and consume within three days for the best taste. Reheat gently on the stovetop or microwave adding a splash of milk or broth to loosen the sauce if it thickens.

Ingredient Substitutions

You can swap evaporated milk for half and half or light cream if you prefer a richer sauce. For a dairy-free version, try coconut milk but adjust the seasoning to balance the flavors. Use any firm pasta shape like rigatoni or rotini if penne is unavailable.

Serving Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette or roasted vegetables to add freshness and a bit of contrast. Crusty garlic bread is always a welcome side to soak up the creamy sauce.

Cultural Context

Shrimp pasta dishes blend Italian pasta tradition with coastal seafood flavors and are popular throughout the eastern United States. The creamy garlic sauce here is a nod to classic Italian white sauces but adapted with American seafood seasoning for familiar comforting notes.

Recipe FAQs

→ How do I prevent penne from becoming mushy?

Cook penne just until al dente according to package directions and avoid overcooking. Drain promptly to stop the cooking process before mixing with the sauce.

→ Can I use fresh shrimp instead of cooked shrimp?

Yes, fresh shrimp can be used but add them to the sauce and cook until they turn opaque and firm to ensure they are properly cooked.

→ What can I substitute for evaporated milk in the sauce?

You can use whole milk or half-and-half as a substitute, but the sauce might be slightly less creamy.

→ How do I make the garlic sauce thicker?

Make sure to cook the roux (butter and flour) well before gradually adding broth and milk, stirring constantly until it thickens to your liking.

→ Is there a way to add extra flavor to this dish?

Adding fresh herbs like parsley or basil, a squeeze of lemon, or a sprinkle of seafood seasoning enhances the overall depth of the dish.