Shrimp Penne Pasta

Ingredients

• 3 cups dry penne
• 2 cloves garlic (minced)
• 0.25 cup butter (cubed)
• 0.25 cup all-purpose flour
• 14.5 oz chicken broth
• 5 oz evaporated milk
• 1 lb cooked medium shrimp (peeled and deveined)
• 0.667 cup Parmesan cheese (shredded)
• 2 tbsp fresh parsley (minced)
• 1.5 tsp seafood seasoning (Old Bay recommended)

Steps

1. 1

   Cook the penne according to the package directions. Avoid overcooking it so the pasta holds its shape when tossed with the sauce. Drain and set aside.

2. 2

   Meanwhile, melt the butter in a large saucepan and sauté the minced garlic in it.

3. 3

   Stir the flour into the garlic-butter mixture until blended.

4. 4

   Gradually add the chicken broth and evaporated milk, stirring as you pour.

5. 5

   Bring the sauce to a boil. Cook and stir for 2 minutes, or until thickened.

6. 6

   Stir in the cooked shrimp, Parmesan, parsley, and seafood seasoning. Heat through.

7. 7

   Place the drained penne in a large bowl. Add the shrimp mixture and toss to coat evenly. Serve immediately.

Notes

The author notes that other pasta shapes can be substituted. Frozen shrimp can be thawed in cold water for about 20 minutes or thawed in the refrigerator during the day. Evaporated milk can be replaced with heavy cream, or about 4 oz whole milk plus 1 oz heavy cream. The source also describes using raw shrimp: after melting the butter and adding garlic, cook peeled and deveined shrimp for 2–3 minutes per side until pink and translucent; remove and set aside, then add it with the other sauce ingredients at the end. This is an alternative method, not part of the structured ingredient list.

Nutrition per serving

• main
• dinner
• pasta
• seafood
• quick
• family-friendly