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Light Garlic Shrimp Baked Penne

A light and flavorful baked penne dish featuring sautéed shrimp, a creamy evaporated milk sauce, and fire-roasted tomatoes, perfect for a quick weeknight meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the shrimp and pasta
  • 1 lb. raw, deveined tail-off shrimp Choose medium to large shrimp for even cooking.
  • 4 large cloves garlic, minced Used in both the shrimp and sauce preparation.
  • 6 ounces whole wheat penne pasta Provides added texture and nutty flavor.
  • 1 can fire roasted tomatoes with garlic Drain well to avoid a watery bake.
  • 1 tablespoon flour Used for thickening the sauce.
  • 6 ounces 2 percent evaporated milk Adds light creaminess.
  • 1 ounce light cream cheese Helps to create a creamy texture.
  • 1/3 cup chicken broth Used to thin the sauce as needed.
  • salt to taste salt For seasoning the sauce.
  • 1/4 cup Parmesan cheese for topping Provides a savory finish.
For cooking
  • 1 1/2 tablespoons butter Used for sautéing shrimp and garlic.

Method
 

Preparation
  1. Melt 1/2 tablespoon of butter in a skillet and add 1 clove of minced garlic. Sauté for 1 minute or until garlic is soft and fragrant.
  2. Add the shrimp and cook for about 3 minutes on each side, until no longer pink.
  3. Cook the pasta according to package directions until al dente.
  4. Drain the pasta and return it to the pan. Drain the tomatoes and add them to the pasta.
  5. Add the cooked shrimp to the pasta.
Sauce Preparation
  1. In a small skillet, melt 1 tablespoon of butter and add the remaining 3 cloves of minced garlic over medium-high heat and sauté for 1 minute.
  2. Add the flour and stir until a soft, sticky mixture forms, about 1 minute.
  3. Add half of the evaporated milk and whisk until smooth, then add the rest of the evaporated milk as it thickens and bubbles.
  4. Once thickened, add the cream cheese and whisk until smooth.
  5. If the sauce thickens too much, add the chicken broth gradually to thin it out.
  6. Season the sauce with salt to taste.
Baking
  1. Pour the sauce immediately over the pasta and mix gently.
  2. Pour the pasta into a small baking dish and top with Parmesan cheese.
  3. Bake at 375°F for about 10-15 minutes or until golden brown on top.

Notes

For serving, garnish with extra Parmesan and torn basil leaves. A squeeze of lemon adds brightness to the dish.