Creamy Tomato Shrimp with Penne Recipe
Creamy Tomato Shrimp with Penne Recipe photo by Taste of Home

Creamy Tomato Shrimp with Penne Recipe

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5 20 22
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This creamy pasta dish looks and tastes like it’s meant for festive occasions but only takes 20 minutes to make. As Cassie says, “People love this entree's flavor and think it’s complicated, but jarred sauces make it so fast.” Cassie Conrad - Prescott Valley, AZ
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 cups uncooked penne pasta
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1-1/2 cups spaghetti sauce
  • 1 carton (10 ounces) refrigerated Alfredo sauce
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 each: 608 calories, 38g fat (14g saturated fat), 214mg cholesterol, 1535mg sodium, 39g carbohydrate (10g sugars, 3g fiber), 29g protein


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through.
  2. Drain pasta; serve with shrimp mixture. Sprinkle with parsley. Yield: 4 servings.
Originally published as Creamy Tomato Shrimp with Penne in Simple & Delicious November/December 2009, p23

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 22, 2013

"Easy and delicious!"

Reviewed Oct. 16, 2013

"Everyone loved this Shrimp recipe. It was so easy to make & had just enough kick to it from the crushed red pepper. Will definitely make this gain!!"

Reviewed Aug. 29, 2013

"My husbands comment was "

This is as good as going out. I added italian sausage also when I made it. Very good"

Reviewed Jan. 30, 2012

"Absolutely scrumptious. This has become a family favourite. I had a bottle of rose sauce, so I used that instead of spaghetti sauce. The second time I made it, I used the spaghetti sauce. Everyone agreed that the rose sauce gave the dish a much better flavour."

Reviewed Jan. 17, 2012

"I will definitely be making this again! It was so delicious and simple and quick to make. The hubby even liked it and he isn't a fan of shrimp that isn't breaded and deep fried! Plus it tastes just as good the next day."

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