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Cheddar Shrimp and Penne

 Cheddar Shrimp and Penne
My wife and I take turns in the kitchen. When I created this creamy dish, it quickly became one of our favorites.—Brad Walker, Holt, Michigan
4-6 ServingsPrep: 20 min. Bake: 35 min.


  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 pound peeled and deveined cooked medium shrimp
  • 1 can (15-1/4 ounces) whole kernel corn, drained


  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, cook the garlic in butter over medium heat for 1 minute.
  • Stir in the flour, salt and pepper until blended. Gradually add
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove
  • from the heat.
  • Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer
  • to a greased 2-qt. baking dish.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with
  • remaining cheese. Bake 10-15 minutes longer or until bubbly. Yield:
  • 4-6 servings.

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Cheddar Shrimp and Penne (continued)

Nutritional Facts: 1 serving (1 cup) equals 413 calories, 17 g fat (10 g saturated fat), 166 mg cholesterol, 754 mg sodium, 33 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.