Light Garlic Shrimp Baked Penne for Weeknights

Light Garlic Shrimp gives this baked penne bright garlic flavor while keeping the casserole lighter than heavy cream versions. The dish balances sautéed shrimp, a gentle evaporated milk sauce, and fire roasted tomatoes for a weeknight-friendly pasta bake.

You may search for a shrimp pasta that feels special but cooks fast. This recipe meets that need by using accessible pantry ingredients and a short bake to finish the top with Parmesan.

Why Make This Recipe

You can finish this dish in about an hour with most of the work done on the stovetop. The prep is straightforward and uses familiar ingredients such as whole wheat penne pasta and canned tomatoes.

It’s a practical weeknight option when you want seafood without long hands-on time. The recipe scales well for two to four people and fits a single small baking dish if you want simple cleanup.

The flavors are balanced to avoid heavy, greasy sauce. Using evaporated milk and light cream cheese creates a creamy texture without relying on a heavy cream base.

How to Make Light Garlic Shrimp Baked Penne

The approach layers quick-cooked shrimp and pasta with a simple stove-top cream sauce. You briefly sauté shrimp to lock in texture, toss everything with drained fire roasted tomatoes with garlic, then thicken a light sauce with flour and evaporated milk. Baking briefly with Parmesan cheese creates a golden top and melds flavors.

This method works because shrimp cook quickly and benefit from finishing in a warm oven rather than prolonged heat. Thickening the sauce separately keeps the pasta from getting gummy and lets you control sauce consistency before baking.

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 percent evaporated milk
• 1 ounce light cream cheese
• 1/3 cup chicken broth
• salt to taste
• 1/4 cup Parmesan cheese for topping

Directions

1. Melt 1/2 tablespoon butter in a skillet and add 1 clove minced garlic.
2. Sauté for 1 minute or until garlic is soft and fragrant.
3. Add shrimp and cook about 3 minutes on each side, until no longer pink.
4. Cook pasta as directed until al dente.
5. Drain pasta and return to the pan.
6. Drain tomatoes and add them to the pasta.
7. Add the cooked shrimp to the pasta.
8. In a small skillet, melt 1 tablespoon butter and add 3 cloves minced garlic over medium-high heat.
9. Sauté for 1 minute.
10. Add flour and stir until a soft, sticky mixture forms, about 1 minute.
11. Add half of the evaporated milk and whisk until smooth.
12. As it cooks and thickens and bubbles, add the rest of the evaporated milk.
13. When it thickens and bubbles again, add the cream cheese and whisk until smooth.
14. As the mixture thickens, add the chicken stock to thin the sauce.
15. Season the sauce with salt to taste.
16. Pour the sauce immediately over the pasta and mix gently.
17. Pour the pasta into a small baking dish and top with Parmesan cheese.
18. Bake at 375 degrees for about 10-15 minutes or until golden brown on top.

How to Serve Light Garlic Shrimp Baked Penne

Serve this baked penne hot from the oven, spooned onto warmed plates. Add a simple green salad with a lemon vinaigrette to cut through the richness.

Pair with a crisp white wine like Pinot Grigio or a dry rosé for a balanced meal. For nonalcoholic pairings, unsweetened iced tea with lemon complements the garlic and tomato flavors.

Garnish with a light sprinkle of extra Parmesan and a few torn basil leaves for color. A wedge of lemon on the side lets diners add brightness to the shrimp and sauce.

How to Store Light Garlic Shrimp Baked Penne

Refrigerate leftovers in an airtight container within two hours of baking. Properly stored, the casserole keeps for 3 to 4 days in the refrigerator.

For longer storage, freeze in a shallow, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve shrimp texture.

To reheat, warm in a 350°F oven covered with foil until heated through, about 15–20 minutes for refrigerated portions. Avoid microwaving for long periods, which can toughen shrimp and dry out pasta.

Tips to Make Light Garlic Shrimp Baked Penne

• Start with deveined tail-off shrimp for easy eating and even cooking.
• Don’t overcook shrimp in the skillet; they should be just pink when removed.
• Use whole wheat penne pasta for added texture and a nutty flavor.
• Drain canned fire roasted tomatoes with garlic well to avoid a watery bake.
• Whisk the evaporated milk slowly into the roux to prevent lumps.
• Stir in chicken broth gradually if the sauce becomes too thick.
• Use light cream cheese to add body without heaviness.
• Top with Parmesan cheese for a crisp, savory finish.

Common Mistakes to Avoid

A common mistake is overcooking the shrimp; they become rubbery if left in hot sauce too long. Prevent this by cooking them briefly on the stove and removing them from direct heat before baking.

Another issue is a thin, split sauce. Add evaporated milk gradually and whisk constantly when combining with the roux. If the sauce is too thin, simmer briefly until it thickens; if too thick, stir in small amounts of chicken broth.

Variations

Swap shrimp for cooked chicken or canned tuna for a different protein profile. Use regular penne instead of whole wheat if desired. For a spicier version, add red pepper flakes to the garlic while sautéing.

You can make this gluten-free by substituting a gluten-free flour for the roux and using gluten-free pasta. For a cheesier top, mix mozzarella with the Parmesan before baking.

FAQs

What kind of shrimp should I use?
Choose raw, deveined tail-off shrimp sized medium to large so they cook quickly and evenly.

Can I use frozen shrimp?
Yes. Thaw shrimp completely and pat dry before cooking to avoid excess moisture.

Is evaporated milk necessary?
Evaporated milk creates a stable, lighter creaminess. You can substitute half-and-half, but expect a slightly different texture.

Can I make this ahead?
Assemble the pasta and sauce, then refrigerate covered. Add Parmesan and bake just before serving for best texture.

How do I prevent the pasta from getting soggy?
Cook pasta to al dente and drain well. Avoid adding excess tomato liquid and pour sauce over pasta immediately to combine without soaking.

Can I double the recipe?
Yes, but use a larger baking dish and increase bake time slightly until the center is bubbly and the top is golden.

Conclusion

This Light Garlic Shrimp baked penne is a practical way to get a seafood dinner on the table without long prep. For the original inspiration and additional notes, see the original Pinch of Yum recipe.

Related Recipe

For another easy pasta dinner, try this Healthy Bacon & Pumpkin Pasta.