This creamy, comforting Shrimp Penne Pasta is the kind of weeknight dinner that feels special but comes together without fuss. Golden butter, fragrant garlic, a quick roux, and a velvety sauce cling to al dente penne and tender cooked shrimp. Bright parsley and a touch of seafood seasoning round everything out so every forkful tastes balanced and satisfying.

Why you’ll love this recipe

This Shrimp Penne Pasta is ideal when you want something rich and flavorful but still straightforward. It uses pantry-friendly ingredients and cooked shrimp to keep prep quick. The sauce is dairy-forward but lightened with evaporated milk, giving creaminess without heaviness. Parmesan adds savory depth while seafood seasoning and fresh parsley lift the dish with bright, coastal notes. Serve it with a simple salad and crusty bread for a complete meal.

Ingredients

3 cups dry penne
2 cloves garlic, minced
¼ cup butter, cubed
¼ cup all-purpose flour
14.5 ounces chicken broth
5 ounces evaporated milk
1 pound cooked medium shrimp, peeled and deveined
⅔ cup shredded Parmesan cheese
2 Tablespoons fresh parsley, minced
1 ½ teaspoons Seafood Seasoning (Old Bay recommended)

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Whisk and wooden spoon
Colander
Measuring cups and spoons

Prep notes

Measure out the ingredients before you start. Mince the garlic and parsley, shred the Parmesan if not pre-shredded, and have the shrimp thawed and patted dry if it was frozen. The recipe uses cooked shrimp, so your goal is to warm them gently in the sauce rather than cook them from raw.

Step-by-step instructions

Cook the penne: Bring a large pot of salted water to a rolling boil. Add 3 cups dry penne and cook according to package directions until just al dente. Reserve about ½ cup of pasta cooking water, then drain the penne in a colander and set aside.
Sauté the garlic: While the pasta cooks, place a large skillet over medium heat and add ¼ cup butter, cubed. When the butter has melted and begun to foam, add 2 cloves garlic, minced. Cook, stirring, for 30 to 60 seconds until fragrant but not browned.
Make the roux: Sprinkle ¼ cup all-purpose flour over the melted butter and garlic. Stir constantly with a wooden spoon or whisk for about 1 minute so the flour cooks and forms a smooth paste without darkening.
Whisk in the broth: Gradually pour in 14.5 ounces chicken broth while whisking to dissolve any lumps. Continue whisking until the mixture is smooth and begins to thicken slightly, about 2 minutes.
Add evaporated milk: Pour in 5 ounces evaporated milk and whisk until fully incorporated. Keep the sauce over medium heat and bring it to a gentle simmer. Allow it to thicken for 2 to 3 minutes, whisking occasionally so it remains velvety.
Season the sauce: Stir 1 ½ teaspoons Seafood Seasoning (Old Bay recommended) into the sauce. Taste and adjust seasoning if needed; you can add a pinch of salt or a crack of black pepper to suit your preference.
Fold in the cheese: Lower the heat to medium-low and add ⅔ cup shredded Parmesan cheese a little at a time, stirring until it melts and the sauce becomes smooth and creamy.
Add the shrimp: Add 1 pound cooked medium shrimp, peeled and deveined, to the sauce. Stir gently to warm the shrimp through; because the shrimp are already cooked, this should take only 1 to 2 minutes. Avoid overheating to prevent them from becoming rubbery.
Combine pasta and sauce: Transfer the drained penne to the skillet with the sauce, or add the sauce to the pot of cooked penne—whichever gives you more room to toss. Use tongs or a large spoon to gently toss the pasta with the sauce, ensuring each piece of penne is coated. If the sauce seems too thick, loosen it with a splash of the reserved pasta cooking water until you reach your desired consistency.
Finish with parsley: Sprinkle 2 Tablespoons fresh parsley, minced, over the pasta and toss to distribute. Taste and adjust final seasoning if necessary.
Serve immediately: Plate the Shrimp Penne Pasta in warm bowls, offering extra Parmesan at the table. Serve right away for the best texture and flavor.

Troubleshooting & tips

If the sauce becomes lumpy when you add the broth, keep whisking vigorously while it heats; most lumps will smooth out as the liquid fully incorporates. If the sauce is too thick after adding the pasta, add reserved pasta water a tablespoon at a time until it loosens. If it’s too thin, let it simmer a minute or two to reduce, or add a small sprinkle of additional Parmesan to thicken and enrich the flavor.

Variations to try

Add vegetables: Stir in a cup of baby spinach, halved cherry tomatoes, or sautéed bell peppers for color and nutrition. Add tender vegetables at the end so they don’t overcook.
Add heat: Sprinkle a pinch of red pepper flakes into the sauce when you add the garlic for a gentle kick.
Brighten it up: Finish each serving with a squeeze of lemon juice for a lively contrast to the creamy sauce.
Make it herby: Swap half the parsley for chopped basil for a sweeter, aromatic profile.

Make-ahead and storage

You can cook the sauce and pasta separately and store them in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to refresh the sauce, and add the shrimp at the end to warm through. For longer storage, freeze the sauce (without the shrimp) for up to 1 month; thaw overnight in the refrigerator before reheating and stirring in cooked shrimp and freshly cooked pasta.

Serving suggestions

Serve this Shrimp Penne Pasta with a crisp green salad dressed in a bright vinaigrette to cut through the richness, and some toasted bread or garlic knots to mop up any leftover sauce. A chilled glass of white wine or sparkling water with lemon complements the seafood notes nicely.

Nutrition snapshot (approximate)

A single serving of this Shrimp Penne Pasta delivers a comforting balance of carbohydrates, protein, and fat. The shrimp provide lean protein while Parmesan and butter add richness. To reduce calories, you can use less butter or a slightly smaller amount of cheese, and increase vegetable content for fiber and bulk.

Why cooked shrimp?

This recipe uses cooked medium shrimp—the goal is to heat them gently in the sauce rather than cook them from raw. Since shrimp cook quickly, starting with pre-cooked shrimp prevents overcooking, keeping them tender and juicy. If you prefer to use raw shrimp, you can sauté them briefly in the butter before making the roux, but be sure to adjust timing so they reach a safe internal temperature and remain plump.

Texture and flavor balance

Two elements make this dish sing: the silky sauce and the briny, delicate shrimp. The flour-and-butter roux creates body so the sauce adheres to each penne, while evaporated milk contributes a creamy mouthfeel without the heaviness of cream. Parmesan brings umami and a slightly salty finish; seafood seasoning ties the flavors specifically to shellfish, giving a background of celery, paprika, and mustard notes that complement the shrimp.

Final notes

This Shrimp Penne Pasta is meant to be approachable and comforting while highlighting seafood flavor. The recipe scales well, so double it for a dinner party or halve it for intimate weeknight dinners. With the simple list of ingredients and clear, step-by-step method, you’ll find it easy to get reliably delicious results every time.

Quick recap

In short: boil 3 cups dry penne until al dente. Melt ¼ cup butter and sauté 2 cloves garlic, then stir in ¼ cup flour to make a roux. Whisk in 14.5 ounces chicken broth and 5 ounces evaporated milk, simmer to thicken, then season with 1 ½ teaspoons Seafood Seasoning. Stir in ⅔ cup shredded Parmesan, add 1 pound cooked shrimp just to warm, then toss with the drained penne. Finish with 2 Tablespoons fresh parsley and serve immediately.

Enjoy your Shrimp Penne Pasta—creamy, quick, and endlessly satisfying.

Shrimp Penne Pasta

Creamy shrimp penne tossed in a cheesy garlic sauce that's quick and family-friendly.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 cups dry penne
2 cloves garlic minced
1/4 cup butter cubed
1/4 cup all-purpose flour
14.5 ounces chicken broth
5 ounces evaporated milk
1 pound cooked medium shrimp peeled and deveined
2/3 cup Parmesan cheese shredded
2 Tablespoons fresh parsley minced
1 1/2 teaspoons Seafood Seasoning Old Bay recommended

Equipment

Pot
Colander
Large saucepan
Measuring cups and spoons
Large Bowl

Method

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain in a colander and set aside.
While the pasta cooks, heat a large saucepan over medium heat and melt the butter.
Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to brown it.
Whisk in the flour until blended to form a roux, then gradually whisk in the chicken broth and evaporated milk until smooth.
Bring the sauce to a gentle boil, stirring frequently, and cook 2 minutes or until it thickens.
Stir the cooked shrimp, shredded Parmesan, minced parsley, and seafood seasoning into the sauce and heat just until warmed through.
Place the drained penne in a large bowl, pour the shrimp sauce over the pasta, and toss to coat evenly.
Serve immediately.