Shrimp Penne Pasta

If you love quick weeknight dinners that feel a little bit luxurious, this Shrimp Penne Pasta will become a regular. Creamy sauce, plump shrimp, and tender penne come together in under 30 minutes for a comforting, restaurant-worthy meal. The flavors are simple but perfectly balanced: garlic, butter, and Parmesan create a rich base while a touch of seafood seasoning and fresh parsley brighten each bite. It’s a crowd-pleaser that’s easy enough for a busy evening yet pretty enough for guests.

Why this recipe works

This version of Shrimp Penne Pasta keeps things straightforward and reliable. The roux-based sauce (butter plus flour) gives a silky, clingy texture that coats the penne without becoming heavy. Evaporated milk adds creaminess with a slightly caramelized depth that regular milk doesn’t offer, and chicken broth brings savory umami for balance. Using cooked medium shrimp means the protein stays tender and the pasta finishes quickly, which is perfect when you want dinner on the table fast.

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 you’ll need

• Large pot for boiling pasta
• Large skillet or sauté pan with a lid
• Wooden spoon or silicone spatula
• Colander
• Measuring cups and spoons

Prep and timing

Total time: about 25–30 minutes.

• Active prep: 10–12 minutes
• Cook time: 15–18 minutes
• Serves: 4–6

Taste and texture notes

The sauce should be smooth and slightly thick so it clings to each penne. The shrimp, already cooked, should be heated through without overcooking so they remain juicy. Parmesan lends a salty, nutty finish while the seafood seasoning adds a classic, slightly peppery edge. Finish with fresh parsley for a herbal lift and a pop of color.

Step-by-step instructions

Follow these steps in order to achieve a creamy, well-balanced Shrimp Penne Pasta. The directions are rewritten for clarity and to match the ingredient list exactly.

1. Bring the pasta water to a boil: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Cook the penne: Add 3 cups dry penne to the boiling water and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
3. Start the sauce: While the pasta cooks, place a large skillet or sauté pan over medium heat. Add ¼ cup butter (cubed) and let it melt completely.
4. Sauté the garlic: Add 2 cloves garlic, minced, to the melted butter. Cook for about 30–45 seconds, stirring constantly, until fragrant but not browned.
5. Create the roux: Sprinkle ¼ cup all-purpose flour over the garlic and butter. Stir continuously with a wooden spoon or spatula for 1–2 minutes to cook the raw flour taste. The mixture should form a smooth paste and begin to turn slightly golden.
6. Add the liquids: Slowly whisk in 14.5 ounces chicken broth, pouring in a thin stream while whisking to prevent lumps. Once the broth is fully incorporated, whisk in 5 ounces evaporated milk until the sauce is smooth.
7. Simmer to thicken: Bring the sauce to a gentle simmer over medium-low heat. Cook for about 3–5 minutes, stirring occasionally, until it thickens to a creamy consistency that coats the back of a spoon.
8. Season the sauce: Stir 1 ½ teaspoons Seafood Seasoning (Old Bay recommended) into the sauce. Taste and adjust slightly if needed, but keep in mind the Parmesan will add saltiness.
9. Add the shrimp: Add 1 pound cooked medium shrimp, peeled and deveined, to the skillet. Stir gently to warm the shrimp through, about 2 minutes. Because the shrimp are already cooked, avoid prolonged cooking to prevent them from becoming rubbery.
10. Incorporate the cheese: Remove the skillet from the heat and stir in ⅔ cup shredded Parmesan cheese until melted and well combined. If the sauce thickens too much, loosen it with a splash of the reserved pasta water until it reaches the desired consistency.
11. Combine pasta and sauce: Add the drained penne to the skillet and toss gently to coat every piece in the sauce. If necessary, return the pan to low heat for 30–60 seconds to help everything meld, stirring frequently to prevent sticking.
12. Finish with parsley: Sprinkle 2 Tablespoons fresh parsley, minced, over the pasta and stir once to distribute. Taste for seasoning and add more seafood seasoning or pepper if desired.
13. Serve right away: Transfer the Shrimp Penne Pasta to serving bowls or a family-style platter. Serve immediately while warm, with extra Parmesan on the side for anyone who wants an additional sprinkle.

Tips for success

• Keep the shrimp tender: since you’re using cooked shrimp, the key is only to warm them—overcooking makes shrimp rubbery.
• Reserve pasta water: the starchy water helps the sauce adhere to the pasta and can be used to loosen the sauce without watering down the flavor.
• Grate fresh Parmesan: pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly grated Parmesan blends into the sauce more smoothly.
• Adjust seasoning at the end: the combined saltiness of the broth and Parmesan varies by brand, so taste and tweak before serving.

Variations and additions

Want to switch things up? Here are a few easy variations that layer in different textures and flavors while keeping the spirit of the recipe intact.

• Add vegetables: Stir in a couple of cups of baby spinach or blanched asparagus tips with the shrimp for color and freshness.
• Make it lemony: Finish with a teaspoon of lemon zest and a squeeze of lemon juice just before serving to brighten the sauce.
• Spicy kick: If you like heat, add a pinch of red pepper flakes when you sauté the garlic.
• Herb swap: Substitute or add basil or chives for a different herbal note.

Make-ahead and storage

This Shrimp Penne Pasta is best eaten fresh. If you need to make it ahead, store the cooled pasta and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. If you’ve already combined the shrimp with the pasta, reheat briefly and carefully to avoid overcooking the shrimp.

Serving suggestions

Serve this dish with a crisp green salad dressed in a light vinaigrette or a simple side of roasted vegetables. A warm, crusty baguette or garlic bread is perfect for soaking up any leftover sauce. For a complete dinner, pair with a light white wine or a nonalcoholic sparkling beverage.

Common questions

Can I use uncooked shrimp? Yes. If you start with raw shrimp, sauté them in the butter and garlic until just opaque before adding the flour for the roux. Remove the shrimp, make the sauce, then return the shrimp to the pan at the end. Adjust cooking times so the shrimp finish cooking in the sauce without overcooking.

Can I substitute another pasta? Absolutely. Penne works because of its shape and ridges, but ziti, rigatoni, or shells would also hold the sauce nicely.

Is evaporated milk necessary? Evaporated milk gives a slightly richer, caramelized creaminess. You can use whole milk or a mixture of milk and a tablespoon of cream, but the texture and flavor will be a touch lighter.

Final thoughts

Shrimp Penne Pasta is a beautiful example of how a handful of pantry staples can transform into something special. The creamy, savory sauce clings to every piece of penne, while tender shrimp and a hit of seafood seasoning give it character. It’s elegant enough for company, forgiving for weeknights, and flexible enough to adapt to what’s in your fridge. Try it once and it might just become a regular in your rotation.

Printable recipe

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)

Directions: Follow the step-by-step instructions above to prepare the Shrimp Penne Pasta, starting with boiling the pasta and ending with tossing the pasta in the finished sauce and finishing with fresh parsley.

Enjoy your meal—this Shrimp Penne Pasta delivers comfort and flavor in a single, satisfying bowl.