This baked shrimp penne is a real upgrade for weeknight dinners. Featuring succulent shrimp and a rich, creamy garlic sauce tossed with whole wheat penne pasta, this dish delivers maximum flavor with minimal effort. It’s the perfect comfort food that feels both light and incredibly satisfying. We’ve optimized this shrimp penne recipe for ease and speed, ensuring you can get a delicious, home-cooked meal on the table even on your busiest nights. The combination of fire-roasted tomatoes and a touch of cream cheese creates a uniquely flavorful sauce that perfectly coats every bite of pasta.
Key takeaways
- The creamy sauce relies on a well-cooked roux and the emulsifying properties of evaporated milk.
- Cook pasta al dente to avoid mushiness during baking.
- Add shrimp last to prevent overcooking and ensure tenderness.
- Adjust sauce consistency by simmering or adding liquid as needed.
Viral Garlic Shrimp Penne Bake: Dinner Hero!
Ingredients
- 1 lb raw, deveined tail-off shrimp
- 4 large cloves garlic, minced
- 1 1/2 tablespoons butter
- 6 ounces whole wheat penne pasta
- 1 can fire roasted tomatoes with garlic
- 1 tablespoon flour
- 6 ounces 2% evaporated milk
- 1 ounce light cream cheese
- 1/3 cup chicken broth
- salt to taste
Instructions
- In a skillet, melt 1/2 tablespoon butter and add 1 clove minced garlic. Sauté for 1 minute or until garlic is soft and fragrant. Add shrimp and cook about 3 minutes on each side, until no longer pink.
- Cook pasta as directed until al dente. Drain and return to pan. Drain tomatoes and add to the pasta. Add cooked shrimp.
- In a small skillet, melt 1 tablespoon butter and add 3 cloves minced garlic over medium-high heat. Sauté for 1 minute. Add flour and stir until a soft, sticky mixture forms – about 1 minute. Add half of the evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add the rest of the evaporated milk. As the mixture thickens and bubbles again, add the cream cheese and whisk until smooth. As the mixture thickens, add the chicken stock to thin out the sauce. Season with salt to taste.
- Pour sauce immediately over pasta and mix gently. Pour into a small baking dish. Top with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top.
Notes
– Don’t overcook the shrimp; they should be just pink and opaque.
– Adjust the amount of garlic to your personal preference.
– For extra cheesiness, add a sprinkle of shredded mozzarella before baking. Allergens: Shellfish, Wheat, Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The success of this Viral Garlic Shrimp Penne Bake hinges on a few key techniques that ensure a creamy, flavorful sauce and perfectly cooked pasta and shrimp. The foundation of the sauce begins with sautéing minced garlic in butter. This process, known as blooming, releases the aromatic compounds in the garlic, infusing the fat with its pungent flavor without burning it. It’s crucial to use medium heat to achieve this mellow, fragrant base. Following this, a roux is formed by whisking flour into the garlic butter. This cooked flour-fat mixture acts as a thickening agent. Cooking the roux for a minute or two helps eliminate the raw flour taste and creates a smoother sauce. The addition of evaporated milk and chicken broth, heated gradually while whisking, is essential for achieving a velvety texture. Evaporated milk, being concentrated and homogenized, emulsifies beautifully and prevents curdling, a common issue with regular milk when heated. The fire-roasted tomatoes provide a depth of flavor and a slight acidity that balances the richness of the sauce. Finally, incorporating the cream cheese at the end allows it to melt smoothly into the sauce, adding another layer of creaminess and body without becoming greasy. The pasta is cooked al dente before being combined with the sauce and baked, ensuring it absorbs the sauce without becoming mushy.
Troubleshooting
- Problem: Sauce is too thin. Fix: Simmer the sauce uncovered for a few extra minutes to allow excess liquid to evaporate. Alternatively, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce until thickened.
- Problem: Sauce is too thick or clumpy. Fix: Gradually whisk in more chicken broth or a splash of milk (regular or evaporated) until the desired consistency is reached. Ensure any lumps are fully incorporated.
- Problem: Shrimp is rubbery. Fix: Shrimp cooks very quickly. Ensure you add the shrimp to the hot sauce only during the final stages of cooking, just before baking, and cook only until pink and opaque. Overcooking is the primary cause of rubbery shrimp.
- Problem: Pasta is mushy. Fix: Cook the penne pasta to al dente, meaning it should still have a slight bite. It will continue to cook in the oven, so slightly undercooking it initially is key to preventing a mushy final product.
Substitutions
- Shrimp: For a vegetarian option, substitute the shrimp with cubed firm tofu or pre-cooked chickpeas. Tofu will absorb the sauce flavors well, and chickpeas will add a pleasant texture. Adjust cooking time accordingly, adding them towards the end of the sauce preparation.
- Whole Wheat Penne: Regular penne pasta or other short pasta shapes like rotini or farfalle can be used. If using gluten-free pasta, cook it according to package directions, as gluten-free varieties can vary significantly in texture and cooking time.
- Evaporated Milk: Heavy cream or half-and-half can be substituted, but use slightly less as they are richer. Be mindful that regular milk might curdle if not heated gently and added gradually.
- Fire Roasted Tomatoes: Diced tomatoes (undrained) can be used, but they will provide a less intense, less smoky flavor. For added flavor, consider adding a pinch of smoked paprika to the sauce.
Pro tips
- Use good quality, fresh shrimp for the best flavor.
- Don’t overcook the shrimp; they should be just pink and opaque.
- Adjust the amount of garlic to your personal preference.
- For extra cheesiness, add a sprinkle of shredded mozzarella before baking.
Enjoy this delightful shrimp penne bake as a satisfying meal. It’s a recipe that’s sure to become a family favorite.
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Frequently asked questions
Can I make the garlic shrimp penne bake ahead of time?
Yes, you can assemble the bake ahead. Prepare the pasta and shrimp mixture, then layer it in the baking dish. Cover tightly and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time when reheating from cold.
What can I serve with garlic shrimp penne bake?
This bake is quite hearty on its own. For a balanced meal, serve it with a simple side salad tossed with a light vinaigrette or some steamed green beans. Crusty bread is also excellent for soaking up any extra sauce.
How do I know when the penne bake is done?
The bake is ready when the pasta is tender and the sauce is bubbling around the edges. The cheese topping should be melted and lightly golden brown. Check for doneness by gently poking a fork into the pasta.
How to store leftover garlic shrimp penne bake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through. Avoid reheating more than once.
