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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 4 cups water
  • 3/4 cup uncooked penne pasta
  • 1/2 cup fresh or frozen baby carrots
  • 3/4 cup fresh or frozen sugar snap peas
  • 16 uncooked medium shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup 2% milk
  • 3 tablespoons reduced-sodium chicken broth
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons minced fresh parsley


  1. In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
  2. Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper.
  3. Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley. Yield: 2 servings.
Originally published as Penne Primavera with Shrimp in The Taste of Home Cookbook 2010, p54

Full-Bodied White Wine

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

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