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Shrimp Alfredo Penne

Shrimp Alfredo penne combines tender, pink shrimp with a silky, creamy Alfredo sauce that clings to ridged penne pasta. The dish is cooked with precise heat control to achieve a luxurious yet balanced texture, finished with bright lemon and freshly grated Parmesan. It results in a comforting, restaurant-quality meal with a glossy appearance and rich flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces penne pasta whole wheat or regular
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil extra virgin preferred
  • 3 cloves garlic fresh, minced
  • 1 cup heavy cream fresh or pasteurized
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • salt to taste for water and seasoning
  • black pepper to taste freshly ground
  • parsley for garnish chopped fresh

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook the penne until just al dente, about 10 minutes, then drain, reserving about a cup of pasta water.
  2. While the pasta cooks, heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp and cook for 2-3 minutes per side until they turn pink and develop a slight char. Remove the shrimp and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. Then pour in the heavy cream, bringing it to a gentle simmer and scraping up any browned bits from the pan.
  4. Lower the heat to medium, add the grated Parmesan cheese, and stir until melted and the sauce begins to thicken, about 2 minutes. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
  5. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Then add the drained pasta, mixing everything thoroughly so the sauce coats each piece evenly.
  6. Squeeze in the lemon juice and season with salt and freshly ground black pepper to taste. Toss again to combine, then cook for another minute to meld flavors.
  7. Remove from heat, garnish with chopped parsley, and serve immediately while hot, enjoying the glossy, creamy sauce and perfectly cooked shrimp.

Notes

For a lighter version, substitute half-and-half for heavy cream. You can also add a pinch of red pepper flakes for some heat or swap in scallops for shrimp. Always cook shrimp until just pink to avoid toughness.