Creamy Shrimp Penne Pasta (Print Version)
Penne pasta with tender shrimp in a smooth garlic cream sauce enhanced by Parmesan and seafood seasoning.
# What You'll Need:
→ Pasta
01 -
3 cups dry penne pasta
→ Sauce Base
02 -
2 cloves garlic, minced
03 -
¼ cup unsalted butter, cubed
04 -
¼ cup all-purpose flour
05 -
14.5 fluid ounces chicken broth
06 -
5 fluid ounces evaporated milk
→ Seafood and Seasonings
07 -
1 pound cooked medium shrimp, peeled and deveined
08 -
⅔ cup shredded Parmesan cheese
09 -
2 tablespoons fresh parsley, minced
10 -
1½ teaspoons seafood seasoning (e.g., Old Bay)
# Steps to Follow:
01 -
Boil penne pasta according to package instructions until just al dente. Drain and set aside promptly to prevent overcooking.
02 -
Melt cubed butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 -
Sprinkle flour over butter and garlic, stirring constantly to form a roux and cook out raw flour taste for about 1 minute. Gradually whisk in chicken broth and evaporated milk, stirring continuously to create a smooth mixture. Bring to a gentle boil, then reduce heat and simmer for 2 minutes until the sauce thickens to a creamy consistency.
04 -
Add cooked shrimp, Parmesan cheese, minced parsley, and seafood seasoning to the sauce. Stir gently and heat until shrimp are warmed through and cheese melts, avoiding overcooking.
05 -
Transfer drained pasta to a large bowl. Pour the shrimp and sauce mixture over the pasta and toss gently to ensure each piece is evenly coated. Serve immediately for optimal texture and flavor.
# Additional Notes:
01 -
Use freshly grated Parmesan for best melting quality and flavor.
02 -
Avoid overcooking pasta and shrimp to maintain firm textures.
03 -
The sauce can be loosened with additional broth or milk when reheating.
04 -
Store leftovers in an airtight container in the refrigerator for up to three days.