Shrimp and Penne Supper Recipe
Shrimp and Penne Supper Recipe photo by Taste of Home

Shrimp and Penne Supper Recipe

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Weeknights will be a breeze when you follow Sarah Newman's method for preparing this easy shrimp supper. From Brooklyn Center, Minnesota, she writes, “I saute the garlic and onion in the morning and add the tomatoes. I also stir together the milk, flour and half and half and put both mixtures in the refrigerator. When it's close to dinner time, I just cook the pasta and shrimp and put the few remaining ingredients together, and dinner is served!"
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES: 6 servings


  • 2 cups uncooked whole wheat penne pasta
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil, divided
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup all-purpose flour
  • 1 cup fat-free half-and-half
  • 3/4 cup fat-free milk
  • 1 package (10 ounces) fresh spinach, torn
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 pound uncooked medium shrimp, peeled and deveined

Nutritional Facts

1-1/3 cups equals 342 calories, 6 g fat (2 g saturated fat), 117 mg cholesterol, 852 mg sodium, 47 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat 1 vegetable 1 fat.


  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.
  2. Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.
  3. In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Shrimp and Penne Supper in Light & Tasty June/July 2007, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 24, 2011

"This is a wonderful dish and guilt-free too for those who are watching calories! I did not have fresh shrimp, so used what I had at hand : petite shrimp, canned chopped clams. The flavor of the dish is superb! My husband loved it and helped himslef with seconds!"

Reviewed Oct. 6, 2011

"Loved this! I actually made it again another time with cut up chicken breasts and that was good too!"

Reviewed Oct. 19, 2009

"I can't believe how quick and easy this recipe is! I was quite the opposite of getting a "jump start" in the morning. When I started making the recipe my shrimp was still frozen and had to be peeled, and from the time I started till we sat down to eat it was still just 1 hour! This recipe is awesome...tastes like something you would be served at a very good restaurant! I was a little intimidated by the review re crushed red pepper so I cut it in half, and my husband's comment was that it had a "little kick"...just perfect! I highly recommend this recipe...can't wait to make it again!"

Reviewed Apr. 12, 2009

"Excellent, but crushed red pepper flakes make it a little spicy if you have someone in your house who is extra sensitive to that."

Reviewed Apr. 12, 2009

"Excellent, but crushed red pepper flakes make it a little spicy if you have someone in your house who is extra sensitive to that."

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