30-Minute Creamy Shrimp Penne Pasta
Shrimp penne pasta is the kind of dinner that feels a little special but comes together in about half an hour. The sauce is creamy, garlicky, and just thick enough to cling to every tube of penne, while the shrimp stay tender and pink.
It’s a reliable weeknight pasta that doesn’t ask for a long list of ingredients. Make it once, and you’ll probably start keeping a bag of frozen shrimp in the freezer for nights you want something that tastes like you put in way more effort.
Why This Pasta Works for Weeknights
The sauce comes together in the same pan while the pasta cooks, so you aren’t juggling multiple timers. Heavy cream, garlic, and a splash of pasta water make it silky without needing a roux.
Shrimp cook in two to three minutes, so they stay juicy instead of turning rubbery. And because the pasta water adds starch, the sauce grips the penne nicely instead of pooling at the bottom of the bowl.
Ingredients
- 8 oz penne pasta: any short pasta like rigatoni or fusilli works too
- 1 lb large shrimp, peeled and deveined: tails removed for easier eating
- 2 tbsp unsalted butter: salted is fine, just ease up on the added salt
- 3 cloves garlic, minced: fresh garlic gives the best flavor here
- 1/2 cup heavy cream: half-and-half can work in a pinch, but the sauce will be thinner
- 1/4 cup grated Parmesan cheese: the pre-grated kind is okay, but freshly grated melts smoother
- 1/4 tsp red pepper flakes: optional, for a gentle warmth
- Salt and black pepper: to season the shrimp and sauce
- 1/4 cup chopped fresh parsley: adds color and a fresh note
- Lemon wedge: for squeezing over the top before serving
Variations and Substitutions
- Protein swap: try the same sauce with scallops, cubes of chicken breast, or even sautéed mushrooms for a vegetarian version.
- Dairy-free: use full-fat canned coconut cream instead of heavy cream, and a tablespoon of nutritional yeast in place of Parmesan.
- Lighter sauce: replace the heavy cream with whole milk whisked with 1 tsp flour added to the butter before the garlic.
- Extra vegetables: toss in a handful of baby spinach or halved cherry tomatoes when you add the cream.
- Gluten-free: swap the penne for your favorite gluten-free pasta and cook it just shy of al dente.
If you like this, you might also try our Creamy Lemon Chicken Pasta.
How to Make Creamy Shrimp Penne Pasta
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the 8 oz penne and cook according to package directions until al dente, about 11 to 13 minutes.
Before draining, scoop out about 1/2 cup of the pasta water. That starchy water is the trick to a sauce that coats the penne instead of sliding to the bottom of the bowl.
Step 2: Sauté the Garlic
While the pasta cooks, melt the 2 tbsp butter in a large skillet over medium heat. Add the minced garlic and the 1/4 tsp red pepper flakes, if using, and cook for about 30 seconds, just until the garlic turns fragrant and pale golden.
Keep the garlic moving so it doesn’t brown too fast. Burnt garlic turns bitter, so lower the heat a touch if the pan gets too hot.
Step 3: Simmer the Cream Sauce
Pour in the 1/2 cup heavy cream along with a pinch of salt and pepper. Bring to a gentle simmer, then reduce the heat to low and let it bubble softly for 2 to 3 minutes, until slightly thickened.
Stir in the 1/4 cup grated Parmesan and let it melt into the sauce. The sauce will look thin at this point, but the cheese and the pasta water will bring it together later.
Step 4: Sear the Shrimp
Pat the 1 lb shrimp dry with a paper towel and season lightly with salt and pepper. Push the sauce to one side of the skillet and add the shrimp in a single layer. Cook for about 2 minutes per side, until they curl and turn opaque pink.
The shrimp will release a little liquid, which adds flavor to the sauce. If your pan is small, sear them in two batches to avoid steaming them.
Step 5: Toss and Serve
Drain the cooked penne (reserving that pasta water) and add it straight to the skillet with the sauce and shrimp. Pour in about 1/4 cup of the pasta water and toss everything together until the sauce coats the pasta, adding more water a splash at a time if needed.
Turn off the heat, scatter with the chopped parsley, and serve right away while the shrimp are still tender and the sauce is creamy. A squeeze of lemon over the top brightens the whole dish.
A Few Tips for This Shrimp Penne
- Buy already peeled and deveined shrimp to cut prep time down to just a few minutes.
- Don’t skip the pasta water. It’s the step that turns a loose cream sauce into a silky coating.
- If you’re using frozen shrimp, thaw them completely in the fridge overnight or under cold running water, then pat them very dry before cooking.
- For a pop of color and a little sweetness, add a handful of halved cherry tomatoes or baby spinach when the cream goes in.
Storing Leftover Pasta
Refrigerate leftovers in a sealed container for up to 3 days. The sauce will thicken in the fridge, so add a splash of milk or cream when reheating. Warm gently in a skillet over medium-low heat, stirring often, or microwave in short bursts. The shrimp are best when they aren’t reheated multiple times, so this is a dish meant to be finished within a couple of days.
What to Serve with Shrimp Penne Pasta
A simple green salad with a lemon vinaigrette cuts through the richness of the cream sauce nicely. Garlic bread or a crusty baguette is good for mopping up every last bit of sauce left in the bowl.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw them completely and pat them very dry before searing.
Why did my shrimp turn out rubbery?
They were likely overcooked. Shrimp only need about 2 minutes per side until they curl and turn pink.
What if my sauce isn’t thick enough?
Let it simmer a little longer to reduce, or toss in an extra tablespoon of Parmesan while tossing the pasta.
Can I use milk instead of heavy cream?
Half-and-half is a safer swap. If you want to use whole milk, whisk 1 teaspoon of flour into the butter before adding the garlic to give it body.
How do I reheat leftovers without drying out the shrimp?
Warm them gently in a skillet with a splash of milk or cream, stirring just until heated through.
Creamy Shrimp Penne Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the penne until al dente, about 11 to 13 minutes. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
- Pour in the heavy cream, season with salt and pepper, and simmer for 2 to 3 minutes until slightly thickened. Stir in the Parmesan until melted.
- Pat the shrimp dry and season with salt and pepper. Sear them in the skillet for about 2 minutes per side until pink.
- Add the drained penne and 1/4 cup pasta water to the skillet. Toss until the sauce coats the pasta, adding more water if needed. Finish with parsley and a squeeze of lemon.
