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Shrimp Penne with Garlic Sauce Recipe

Shrimp Penne with Garlic Sauce Recipe

“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. YIELD:4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup 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

Directions

  • 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.

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.

Reviews for Shrimp Penne with Garlic Sauce

Sort By :
MY REVIEW
Reviewed Oct. 29, 2015

"Very good and easy to make even on a busy weeknight!"

MY REVIEW
Reviewed Feb. 20, 2015

"I love this recipe. It taste great with just the right portions and fast for when you don't want to stand over the stove all night. Thanks."

MY REVIEW
Reviewed Dec. 10, 2014

"Just made this today...... and it was soooo good I will be making this more often"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 17, 2012

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 13, 2011

"This is wonderful! Tonight we had it with saute mushrooms, sundried tomatoes and crab added. Sprinkled with cayenne pepper and it gave it a great flavor!"

MY REVIEW
Reviewed May. 27, 2011

"This recipe is awesome! I feel like I should be at a restaurant when I make it. Plus it comes together quick and easily on a week night!"

MY REVIEW
Reviewed Feb. 9, 2011

"this recipe was awesome! I felt like a gourmet cook! So easy to make. Will definitly make again and again and again!"

MY REVIEW
Reviewed Jul. 4, 2010

"This is SO quick and delicious! Next time I'm gonna try it with leftover chicken...I think it will be just as yummy."

MY REVIEW
Reviewed Apr. 28, 2010

"I doubled the recipe and used 1/2 with shrimp and the other 1/2 with chicken. They both turned out delicious and everybody went back for seconds. Great recipe!"

MY REVIEW
Reviewed Apr. 27, 2010

"Another winner and keeper! Very tasty and elegant. Better than going to a restaurant:)"

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Wine Pairings

Light-Bodied White Wine

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