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Shrimp Penne with Garlic Sauce Recipe
Shrimp Penne with Garlic Sauce Recipe photo by Taste of Home

Shrimp Penne with Garlic Sauce Recipe

Read Reviews (11)
4.56 11
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“My friends and family request this all the time. It’s quick and smells so good.” Christy Martell - Round Hill, Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (5 ounces) evaporated milk
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2/3 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons seafood seasoning

Nutritional Facts

1-1/2 cups equals 488 calories, 20 g fat (12 g saturated fat), 226 mg cholesterol, 1,205 mg sodium, 38 g carbohydrate, 2 g fiber, 37 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through.
  2. Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Shrimp Penne with Garlic Sauce in Simple & Delicious May 2010, p66

Nutritional Facts

1-1/2 cups equals 488 calories, 20 g fat (12 g saturated fat), 226 mg cholesterol, 1,205 mg sodium, 38 g carbohydrate, 2 g fiber, 37 g protein.

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

Reviews for Shrimp Penne with Garlic Sauce(11)

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Reviewed Apr. 8, 2014

Wonderful meal! The only addition I made was double the garlic. A meal where people are too busy enjoying the food to speak.

Reviewed Jan. 22, 2014

Absolutely delicious! I loved the suggestion of the reviewer to add sundried tomatoes, mushrooms, and crab. I also used about 6 cloves of garlic for the flavor we love. There is alot of sauce.... so I added about a pound more shrimp, and we chose to use linguine instead of penne pasta. Worked great, and my family gave it rave reviews! It will be regular recipe on our table!

Reviewed Mar. 17, 2012

delish - made just the way recipe was posted and it was perfect! no changes necessary.

Reviewed Nov. 16, 2011

I made this tonight for my son and I and doubled the recipe for leftovers for my husband. We both liked it! It was kind of soupy but that may have been my fault because I put a little too much milk in it. I might freeze the extra sauce and "remake" it later with shrimp again or crab or chicken.

Reviewed Jul. 17, 2011

This was totally delicious! I used cheese tortellini rather than the penne pasta, shredded Italian blend cheese, and uncooked shrimp because it is what I had on hand. I also didn't have chicken broth so I disolved 2 chicken boulon cubes in about 1-1/2 cups of water. Also added a little more garlic because in taste testing the sauce, I didn't think it had enough. Could also add a small amount of pepper to it for a little kick. There was plenty of sauce I probably could have used 2 packages of tortellini.

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