Shrimp Penne Pasta

When a weeknight calls for something comforting, fast, and a little fancy, this Shrimp Penne Pasta answers the call. Think tender, cooked shrimp tossed in a creamy, garlic-kissed Parmesan sauce, clinging to perfectly cooked penne. It’s the kind of dish that feels indulgent but comes together in about the time it takes to boil pasta. I love how the simple swap of evaporated milk for heavy cream keeps the sauce silky without being overly rich, and a scattering of fresh parsley brightens every bite.

This recipe is written so you can move through it confidently: a short ingredient list, sensible techniques, and a step-by-step instruction section that keeps the same order as the original idea while clarifying each step. Keep everything prepped and nearby, because once the sauce starts, things move quickly.

Why you’ll love this Shrimp Penne Pasta

• Quick: From stove to table in under 30 minutes.
• Creamy without heaviness: Evaporated milk creates a smooth, slightly lighter sauce.
• Seafood-forward: Shrimp is the star—succulent, already cooked, and ready to warm through.
• Simple pantry ingredients: No specialty items needed beyond a good Parmesan and seafood seasoning.

Ingredients

• 3 cups dry penne
• 2 cloves garlic, minced
• ¼ cup butter, cubed
• ¼ cup all-purpose flour
• 14.5 ounces chicken broth
• 5 ounces evaporated milk
• 1 pound cooked medium shrimp, peeled and deveined
• ⅔ cup shredded Parmesan cheese
• 2 Tablespoons fresh parsley, minced
• 1 ½ teaspoons Seafood Seasoning (Old Bay recommended)

Equipment

• Large pot for boiling pasta
• Large skillet or saucepan for the sauce
• Colander
• Wooden spoon or heatproof spatula
• Measuring cups and spoons

Prep notes and tips

• Salt your pasta water generously; it’s your first chance to season the penne.
• Because the shrimp are already cooked, you only need to warm them through so they stay tender and don’t get rubbery.
• Have the evaporated milk measured and the Parmesan shredded ahead of time—this keeps the sauce assembly fast and seamless.
• If you prefer a thinner sauce, save 1–2 tablespoons of pasta cooking water before draining and add as needed to loosen the sauce.

Step-by-step Instructions

1. Bring a large pot of water to a rolling boil and season it generously with salt. Add 3 cups dry penne and cook according to package directions until al dente. Reserve 1–2 tablespoons of the pasta cooking water if you want to adjust sauce consistency later, then drain the pasta using a colander and set aside.
2. While the pasta cooks, melt ¼ cup butter in a large skillet or saucepan over medium heat. Once the butter has melted and is shimmering, add 2 cloves garlic, minced. Sauté the garlic for about 30–60 seconds, stirring frequently, until it becomes fragrant but not browned.
3. Sprinkle ¼ cup all-purpose flour over the garlic-butter mixture. Stir constantly for about 1 minute to cook the flour and create a roux; this will help thicken the sauce and remove any raw-flour taste. The roux should turn a pale golden color but should not darken significantly.
4. Slowly pour in 14.5 ounces chicken broth while whisking or stirring continuously to prevent lumps. Continue to cook the mixture, stirring frequently, until it begins to thicken slightly—about 2 to 3 minutes.
5. Reduce the heat to low and stir in 5 ounces evaporated milk. Keep stirring until the sauce is smooth and warmed through. Taste the sauce base and adjust heat so it simmers gently but does not boil vigorously, which can change the texture of the evaporated milk.
6. Add 1 ½ teaspoons Seafood Seasoning (Old Bay recommended) to the sauce and stir to combine. Let the sauce simmer for another minute so the seasoning blends into the mixture.
7. Stir in ⅔ cup shredded Parmesan cheese a little at a time, allowing each addition to melt fully into the sauce before adding more. Keep the heat low to avoid the cheese separating; the sauce should become creamy and slightly thickened.
8. Add the cooked, peeled, and deveined shrimp (1 pound) to the pan, stirring just until the shrimp are warmed through, about 1 to 2 minutes. Because the shrimp are already cooked, brief warming is all that’s needed to avoid overcooking and toughness.
9. Taste the sauce and adjust seasoning if needed. If the sauce is thicker than you like, stir in a tablespoon or two of the reserved pasta cooking water or a splash more chicken broth to reach the desired consistency.
10. Add the drained penne to the skillet and gently toss to coat every piece of pasta with the sauce. Heat together for a minute so the flavors meld and the pasta warms through.
11. Remove the skillet from heat. Sprinkle 2 Tablespoons fresh parsley, minced, over the dish and give a final gentle toss. Garnish with a little extra Parmesan if desired and serve immediately while hot.

Serving suggestions

This Shrimp Penne Pasta is lovely on its own, but you can elevate it with simple sides. A crisp green salad with lemon vinaigrette or a bright tomato and cucumber salad provides contrast to the creamy sauce. For a cozy weeknight, serve with garlic bread or a crusty baguette to mop up any leftover sauce. A squeeze of fresh lemon over each plate adds a bright finishing note.

Make-ahead and storage

• To make ahead: Prepare the sauce without adding the shrimp and pasta. Cool, cover, and refrigerate for up to 2 days. Reheat gently on the stovetop, whisk in a splash of broth or reserved pasta water to loosen, then add warmed shrimp and cooked penne just before serving.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or milk to restore creaminess.
• Freezing is not recommended for best texture, as the sauce may separate upon thawing.

Recipe notes and variations

• Protein swaps: If you prefer a different seafood, cooked scallops or flaked, fully cooked fish work well. Reduce warming time to prevent overcooking.
• Dairy-free option: Replace butter with a plant-based spread and use a non-dairy milk alternative fortified for cooking; increase the cheese alternative to taste or omit it if avoiding all dairy flavors.
• Vegetable additions: Small spinach leaves stirred in at the end will wilt gently into the warm sauce. Peas or roasted cherry tomatoes also make great additions.
• Heat: For a touch of spice, add a pinch of red pepper flakes when sautéing the garlic.

Nutrition snapshot

This Shrimp Penne Pasta balances protein and carbs with a moderate amount of fat from the butter and cheese. Using evaporated milk keeps the sauce rich without heavy cream, and the shrimp provide lean protein. Exact nutrition will vary by brands and portion sizes; if you need precise values, use your preferred nutrition calculator with the ingredient amounts listed above.

Final thoughts

Shrimp Penne Pasta is one of those dishes that feels special but is utterly doable on a busy night. The key is proper timing: cook the pasta to al dente, create a smooth roux, and warm the shrimp just long enough to be tender. The end result is a cozy, flavorful bowl with bright parsley and a whisper of seafood seasoning that elevates every forkful. Keep this recipe in your weeknight rotation—you’ll reach for it whenever you want something that tastes like you put more time into it than you actually did.