This Shrimp Alfredo Penne is a bit of a secret weapon in my weeknight rotation. It’s comforting, yes, but also surprisingly adaptable—perfect for when you want something rich without spending hours in the kitchen. I love how the penne soaks up all that creamy, garlicky sauce, making each bite satisfyingly indulgent.

What really makes this dish stand out is its simplicity. No fancy ingredients here, just good quality shrimp, a handful of pantry staples, and a quick simmer. It’s the kind of meal that feels like a warm hug, especially after a day when you’ve been running around and just need something cozy and filling.

This recipe is all about transforming a simple shrimp Alfredo into a comforting, one-pan meal that feels like a cozy kitchen hug after a long day. I love how the penne soaks up all that creamy sauce, making every bite rich but not overwhelming. It’s a dish that’s perfect for those nights when you want something hearty but still quick to pull together.

A Cozy Spin on a Classic

This dish reminds me of Sunday family dinners, where the kitchen was always filled with the scent of garlic and melting butter.
I love how the creamy sauce clings to the penne, each bite offering that perfect mix of tender shrimp and rich, garlicky goodness.
There’s a small thrill in mastering this simple sauce, turning humble ingredients into something truly satisfying.
Cooking this dish always makes me feel connected to my roots, a straightforward meal that’s both comforting and celebratory.

The story behind this recipe

This dish started as a way to use up leftover shrimp from a seafood boil. I wanted something creamy and satisfying but quick enough for a weeknight. The first time I made it, I was surprised how easily it came together, especially with just a single pan.
Cooking this reminds me of lazy summer evenings, sitting at the kitchen counter with a glass of white wine, the smell of garlic filling the air. It’s comfort food with a little bit of chaos—boiling water, sizzling shrimp, and stirring sauce all at once, but it always pulls through.
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Trivia and Origins

This dish traces back to Italian-American cuisine, where creamy sauces and seafood became a comforting staple in many homes.
Shrimp Alfredo, in its more traditional form, gained popularity in the mid-20th century as a quick, luxurious meal for busy families.
The use of penne pasta is a more modern twist, chosen for its ability to hold onto rich sauces, making every bite flavorful.

Ingredient breakdown: key components

Shrimp: I prefer large, deveined shrimp for texture and ease; their sweet briney aroma when cooked is irresistible—don’t skimp on quality here.
Penne: I love using whole wheat penne for a nuttier flavor and better bite, but regular works fine if you prefer a softer texture.
Heavy Cream: It’s the creamy backbone, so I always opt for fresh, full-fat cream; it makes the sauce luxuriously silky—skip the light versions for richness.
Garlic: Fresh garlic is a game-changer—its pungent aroma when sautéed signals the start of something flavorful, so don’t shy away from extra cloves.
Parmesan: I always grate my own, it melts better and adds that nutty, umami punch—store-bought shredded tends to be dryer and less flavorful.
Butter: A splash of butter at the end adds gloss and depth—use unsalted, so you control the salt level, and melt it until it’s just golden.
Lemon Juice: Brightens everything up and cuts through the richness—freshly squeezed is best, especially if your sauce feels a tad heavy.

Spotlight on key ingredients

Shrimp:

I prefer large, deveined shrimp for texture and ease; their sweet briney aroma when cooked is irresistible—don’t skimp on quality here.
Penne: I love using whole wheat penne for a nuttier flavor and better bite, but regular works fine if you prefer a softer texture.
Heavy Cream: It’s the creamy backbone, so I always opt for fresh, full-fat cream; it makes the sauce luxuriously silky—skip the light versions for richness.

Garlic, Parmesan, Lemon:

Garlic: Fresh garlic is a game-changer—its pungent aroma when sautéed signals the start of something flavorful, so don’t shy away from extra cloves.
Parmesan: I always grate my own, it melts better and adds that nutty, umami punch—store-bought shredded tends to be dryer and less flavorful.
Lemon Juice: Brightens everything up and cuts through the richness—freshly squeezed is best, especially if your sauce feels a tad heavy.

Notes for ingredient swaps

Dairy-Free: Swap heavy cream for coconut cream or cashew cream. It adds richness, but the flavor is slightly different and less cheesy.
Gluten-Free: Use gluten-free penne or spiralized zucchini. Keep in mind, texture and cooking times will vary.
Seafood Variations: Replace shrimp with scallops or chunks of cooked lobster. They’ll bring different sweetness and texture.
Vegetarian Option: Use sautéed mushrooms or tofu instead of shrimp. They absorb sauce flavors well but won’t have that briny seafood taste.
Lemon Juice: Use bottled lemon juice if fresh isn’t available. It’s less bright but still adds a citrusy kick.
Parmesan: Pecorino Romano can be substituted for a sharper, saltier flavor. Just use a bit less to avoid saltiness.
Pasta Type: Whole wheat or chickpea pasta can replace regular penne for extra fiber and protein, but may alter texture slightly.

Equipment & Tools

Large sauté pan: To cook shrimp and sauce in one pan for flavor and convenience.
Colander: To drain pasta efficiently without breaking it.
Wooden spoon: For gentle stirring and preventing scratching of non-stick surfaces.
Measuring cups and spoons: To accurately measure liquids and seasonings.

Step-by-step to shrimp Alfredo penne

Equipment & tools: Use a large sauté pan (about 30cm or 12 inches) for ample room to cook shrimp and sauce evenly. Have a colander ready for draining pasta, a wooden spoon for stirring, and a measuring cup for liquids.
Bring a large pot of salted water (about 4 liters/1 gallon) to a boil at 100°C/212°F. Add penne and cook until just al dente, about 10 minutes. Drain and set aside.
While pasta cooks, heat the sauté pan over medium heat (about 160°C/320°F). Add a tablespoon of olive oil. When shimmering, toss in the shrimp, season with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
In the same pan, reduce heat to medium-low (about 120°C/250°F). Add 2 tablespoons of butter and minced garlic (about 3 cloves). Sauté until fragrant, about 30 seconds. Do not brown the garlic; it should be just tender and aromatic.
Pour in 1 cup (240ml) of heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes, until slightly thickened. Add grated Parmesan (about 1/2 cup) and stir until melted and glossy.
Return the cooked shrimp to the pan. Add the drained penne and toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing flavors to meld. Taste and adjust salt or pepper as needed.
Just before serving, squeeze in a teaspoon of lemon juice for brightness. Stir and check the sauce’s consistency; it should cling nicely to the pasta and shrimp.
Rest the dish for 1-2 minutes off heat. Plate it up, garnishing with extra Parmesan or chopped parsley if desired. Serve immediately while hot and creamy.

Let the dish sit off heat for 1-2 minutes. Finish with a squeeze of lemon and a sprinkle of Parmesan. Serve hot, straight from the pan or onto warmed plates for best texture and flavor.

How to Know It’s Done

Shrimp are fully opaque and pink with a firm texture.
Sauce is smooth, glossy, and coats the pasta without pooling.
Penne is tender but not mushy, with a slight bite.