Creamy, garlicky penne pasta tossed with tender shrimp and rich buttery sauce — a comforting and satisfying dish I often turn to when I’m craving something indulgent yet easy to make. It brings together simple ingredients into a flavorful meal perfect for a cozy dinner.
Why You’ll Love This Recipe
I love this recipe because it balances richness and simplicity. The combination of garlic, butter, and cream creates a silky sauce that clings to each piece of pasta and shrimp, delivering maximum flavor in every bite. It comes together quickly, making it ideal for weeknight dinners when I want something delicious without spending hours in the kitchen. Plus, the light seafood element keeps the dish feeling a little lighter than heavy meat sauces.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups dry penne pasta
2 cloves garlic, minced
¼ cup butter, cubed
1 pound (about 450 g) shrimp, peeled and deveined
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for serving)
Salt and freshly ground black pepper, to taste
Optional: chopped fresh parsley for garnish
Directions
I bring a large pot of salted water to a boil. Once boiling, I add the penne and cook until al dente according to package instructions. Then I drain the pasta, reserving about ½ cup of pasta water, and set aside.
While the pasta cooks, I heat a large skillet over medium heat. I add the butter and let it melt. Once melted, I stir in the minced garlic and sauté for about 1 minute until fragrant, careful not to let it burn.
I add the shrimp to the skillet, seasoning with a pinch of salt and pepper. I cook the shrimp for 2–3 minutes per side until they turn pink and are just cooked through — avoiding overcooking to keep them tender. Then I transfer the shrimp to a plate and set aside.
In the same skillet, I pour in the heavy cream and bring it to a gentle simmer. I stir in the grated Parmesan cheese until the sauce becomes smooth and slightly thickened. If the sauce becomes too thick, I whisk in a splash of the reserved pasta water to loosen it.
I return the cooked pasta and shrimp to the skillet, tossing everything gently to coat with the sauce. I taste and adjust seasoning with salt and pepper as needed.
I divide the pasta among plates or bowls, and if I like, I sprinkle with extra Parmesan and chopped parsley before serving.
Servings And Timing
This recipe makes approximately 4 servings. The total time from start to finish is about 30 minutes — roughly 10 minutes for prep and 20 minutes for cooking.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the pasta in a skillet over low heat, adding a splash of cream or water to help restore the sauce’s creaminess. I stir occasionally until heated through. I avoid using a microwave if possible, because the sauce tends to separate and the shrimp can overcook.
FAQs
How can I make this dish gluten-free?
I can substitute the regular penne with a gluten-free pasta of my choice. The cooking method remains the same. Just be sure to check the package instructions for cooking time as it may differ slightly.
What kind of shrimp should I use?
I usually go for medium or large shrimp, peeled and deveined. If using frozen shrimp, I thaw them completely and pat them dry before cooking to avoid excess moisture diluting the sauce.
Can I make this dish ahead of time?
I prefer to cook it fresh for best texture, especially for the shrimp. However, I can cook the pasta and sauce ahead of time, store them separately, then combine and reheat gently when ready to serve.
Can I add vegetables to the recipe?
Yes. I sometimes add vegetables like spinach, cherry tomatoes, or steamed broccoli. If I add something like spinach, I stir it into the sauce at the end until wilted. For tomatoes or broccoli, I either roast or sauté them separately and then toss them in.
What should I do if the sauce becomes too thick?
I keep a little pasta cooking water aside when draining the penne. If the sauce thickens too much while combining ingredients, I whisk in a splash of that reserved water (or a bit of cream or milk) until I reach my desired consistency.
Conclusion
I enjoy making this Shrimp Penne Pasta because it’s a quick, cozy meal that feels special without requiring fancy ingredients or much effort. The creamy garlic sauce, tender shrimp, and perfectly cooked pasta come together in a comforting dish that’s perfect for a simple dinner or a casual gathering. I often find myself returning to it whenever I want something satisfying and delicious — and I think I’ll keep it in my regular dinner rotation.
Shrimp Penne Pasta is a quick, creamy, and satisfying dish made with tender shrimp, penne pasta, and a rich garlic-Parmesan cream sauce. Perfect for weeknight dinners or casual gatherings.
Total Time:30 minutes
Yield:4 servings
Ingredients
3 cups dry penne pasta
2 cloves garlic, minced
¼ cup butter, cubed
1 pound (450 g) shrimp, peeled and deveined
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for serving)
Salt and freshly ground black pepper, to taste
Optional: chopped fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil. Cook penne until al dente, then drain, reserving ½ cup of pasta water. Set aside.
In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute until fragrant.
Add shrimp to the skillet, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Transfer shrimp to a plate.
In the same skillet, add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and slightly thickened. Add reserved pasta water if needed to thin the sauce.
Return the pasta and shrimp to the skillet and toss gently to coat with the sauce. Adjust seasoning with salt and pepper.
Serve hot, garnished with extra Parmesan and chopped parsley if desired.
Notes
Use gluten-free pasta for a gluten-free version.
Don’t overcook the shrimp to keep them tender.
Add vegetables like spinach, cherry tomatoes, or steamed broccoli for variety.
Reheat gently on the stovetop with a splash of cream or water.
Frozen shrimp should be thawed and patted dry before cooking.
