Cheddar Shrimp and Penne Recipe

4.5 4 8
Cheddar Shrimp and Penne Recipe
Cheddar Shrimp and Penne Recipe photo by Taste of Home
Publisher Photo

Cheddar Shrimp and Penne Recipe

Read Reviews
4.5 4 8
Publisher Photo
My wife and I take turns in the kitchen. When I created this creamy dish, it quickly became one of our favorites.—Brad Walker, Holt, Michigan
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 pound peeled and deveined cooked medium shrimp
  • 1 can (15-1/4 ounces) whole kernel corn, drained

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.
Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly. Yield: 4-6 servings.
Originally published as Cheddar Shrimp and Penne in Casserole Cookbook 2001, p105

Nutritional Facts

1 cup: 413 calories, 17g fat (10g saturated fat), 166mg cholesterol, 754mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 29g protein.

  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 pound peeled and deveined cooked medium shrimp
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.
  2. Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly. Yield: 4-6 servings.
Originally published as Cheddar Shrimp and Penne in Casserole Cookbook 2001, p105

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Reviews forCheddar Shrimp and Penne

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jokernurse63 User ID: 7721661 38404
Reviewed Apr. 18, 2014

"My family loved this and it was a new addition to our Lent Friday meals. I however, did NOT cook the shrimp first. I lined them on the bottom uncooked then added the cheese/pasta sauce on top and cooked per recipe. The shrimp cooked perfectly!"

MY REVIEW
Pillzie User ID: 7667328 133492
Reviewed Feb. 11, 2014

"This is a rather tasty dish. I didn't have corn and used a jarred cheddar cheese sauce then topped it off with shredded cheddar cheese. Next time I think I will try bread crumbs on top."

MY REVIEW
keverwann User ID: 1807985 56264
Reviewed Feb. 5, 2011

"Sauce didn't ever thicken. Not really any taste. What a waste of shrimp."

MY REVIEW
Lmbl320 User ID: 929350 79285
Reviewed Jan. 15, 2011

"easy to make, good flavor! The entire family loved it!"

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