You know those nights when you want something rich and comforting but don’t have hours to spend in the kitchen? That’s exactly why I fell in love with this Shrimp and Veggie Creamy Penne. It’s my go-to when I need a restaurant-worthy pasta dish that comes together in under 30 minutes. The first time I made it, my husband thought I’d ordered takeout, that’s how good it tastes! The creamy Parmesan sauce clings to every noodle, the shrimp stay perfectly juicy, and those colorful veggies add just the right crunch. Trust me, this is the kind of recipe you’ll want to make again and again.
Why You’ll Love This Shrimp and Veggie Creamy Penne
This dish has everything you want in a weeknight meal:
- Ready in 25 minutes: From fridge to table faster than takeout!
- Creamy perfection: That rich, velvety sauce will have you licking the spoon.
- Endlessly adaptable: Swap veggies based on what’s in your fridge.
- Impressive but easy: Looks fancy enough for guests but simple enough for busy nights.
- Kid-approved: Even my picky eaters gobble up those cheesy, shrimp-packed bites.
Seriously, what’s not to love?
Ingredients for Shrimp and Veggie Creamy Penne
Gathering the right ingredients makes all the difference in this dish. Here’s exactly what you’ll need, with all those little details that matter:
- 8 oz penne pasta: The ridges hold onto that creamy sauce so well.
- 1 lb shrimp, peeled and deveined: Look for that pretty pink color and fresh ocean smell.
- 2 cups mixed vegetables, chopped (I use bell peppers, zucchini, mushrooms): About 1/2-inch pieces cook evenly.
- 1 cup heavy cream: The richer, the better for that luscious sauce.
- 1/2 cup grated Parmesan cheese: Freshly grated melts smoother than the pre-shredded kind.
- 2 cloves garlic, minced: Trust me, fresh is worth the effort here.
- 1 tbsp olive oil: Just enough to coat the pan.
- 1 tsp salt: Season every layer of flavor.
- 1/2 tsp black pepper: Freshly cracked adds a nice bite.
- 1/2 tsp red pepper flakes (optional): My secret for a little kick!
- 2 tbsp fresh parsley, chopped: That bright green finish makes it pretty.
See? Nothing too fancy, just good, fresh ingredients that work magic together! If you enjoy this style of quick, flavorful cooking, you might also like checking out recipes from familytastes.com for more inspiration.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one! Just grab:
- Large skillet: Big enough to toss everything together at the end.
- Pasta pot: With a colander for draining those perfect al dente noodles.
- Wooden spoon: My trusty sidekick for stirring without scratching pans.
- Chef’s knife: For chopping veggies and mincing garlic like a pro.
That’s it, now let’s get cooking!
How to Make Shrimp and Veggie Creamy Penne
Okay, here’s where the magic happens! I’ll walk you through each step so you get that perfect creamy texture and restaurant-quality flavor every time. Don’t be intimidated, it’s easier than you think!
Cooking the Pasta
First things first: get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your penne and cook for about 9 minutes, or until it’s al dente, that perfect tender-yet-firm bite. Here’s my pro tip: scoop out about 1/2 cup of the starchy pasta water before draining. We might need it later to loosen up the sauce!
Preparing the Shrimp and Veggies
While the pasta cooks, heat olive oil in your large skillet over medium heat. Add that minced garlic and let it sizzle for just 30 seconds, you’ll know it’s ready when your kitchen smells amazing! Toss in the shrimp in a single layer (don’t crowd them!) and cook for about 2-3 minutes per side until they turn pink and opaque. Remove them to a plate before they overcook. Now toss in your chopped veggies and sauté until they’re just tender-crisp, about 4-5 minutes. You want them to keep some bite!
Making the Creamy Sauce
Same skillet, no need to wash it, all those flavorful bits will make your sauce incredible! Pour in the heavy cream and let it simmer gently for about 2 minutes to thicken slightly. Reduce heat to low and stir in the Parmesan until it’s completely melted and silky smooth. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it up. Taste and adjust seasoning, this is when I usually add an extra pinch of salt or red pepper flakes!
Combining Everything
Time for the grand finale! Add the drained pasta and cooked shrimp back to the skillet with the sauce and veggies. Gently toss everything together until every single penne is coated in that luscious cream sauce. Finish with a shower of fresh parsley for that pop of color and freshness. Serve immediately while it’s piping hot, and watch how fast it disappears!
Tips for Perfect Shrimp and Veggie Creamy Penne
After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Don’t overcook the shrimp: They’ll keep cooking when you add them back to the sauce, so pull them out when they’re just pink.
- Taste as you go: That Parmesan can be salty, so adjust seasoning gradually.
- Fresh herbs make all the difference: Swap parsley for basil if you’re feeling fancy!
- Keep the heat medium-low: High heat makes the sauce separate, gentle simmering keeps it silky.
- Prep everything first: This cooks fast, so have ingredients ready to go!
Follow these, and you’ll have restaurant-quality results every time! If you are looking for other creamy shrimp pasta ideas, check out this Shrimp and Creamy Mushroom Penne Recipe.
Ingredient Substitutions and Variations
One of the things I love most about this recipe is how easily you can swap ingredients based on what you’ve got or what you’re craving! Here are my favorite twists:
- Lighter cream sauce: Use half-and-half instead of heavy cream, it’s still creamy but cuts some calories.
- Veggie variations: Swap in spinach (add it last minute), cherry tomatoes, or even broccoli florets.
- Protein options: No shrimp? Chicken breast or even scallops work beautifully.
- Gluten-free: Just use your favorite gluten-free penne, the sauce tastes just as amazing.
- Extra veggie boost: I sometimes stir in a handful of baby kale at the end for extra greens.
The best part? Every version turns out delicious, so don’t be afraid to make it your own! For another great shrimp and veggie option, try the Shrimp and Roasted Veggie Garlic Pasta Recipe.
Serving Suggestions for Shrimp and Veggie Creamy Penne
I love serving this dish with some crusty garlic bread, perfect for soaking up every last drop of that creamy sauce! If you want something lighter on the side, a simple arugula salad with lemon vinaigrette balances the richness beautifully. For wine lovers, a crisp Pinot Grigio pairs magically with the shrimp and cream. And if you’ve got hungry kids (or adults!) at the table, just add extra Parmesan for sprinkling, because let’s be honest, you can never have too much cheese!
Storing and Reheating Leftovers
If by some miracle you have leftovers (my family usually doesn’t!), here’s how to keep them tasting great. Store in an airtight container in the fridge for up to 2 days, any longer and the shrimp gets rubbery. When reheating, do it gently over low heat with a splash of cream or milk to bring back that silky texture. Microwave works in a pinch, but stir every 30 seconds to prevent the sauce from separating. Pro tip: The pasta absorbs liquid as it sits, so you might need extra cream or a bit of reserved pasta water when reheating.
Nutritional Information for Shrimp and Veggie Creamy Penne
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious serving of this dish. Keep in mind these are estimates, your exact numbers will vary based on ingredients and portion sizes. For one generous serving (about 1/4 of the recipe), you’re looking at:
- 450 calories: Rich but balanced with all that protein.
- 25g protein: Thanks to those plump shrimp and Parmesan.
- 35g carbs: Mostly from the penne, go whole wheat if you prefer.
- 22g fat: The cream and cheese do their thing here.
- 3g fiber: Those veggies pull through!
Not bad for a meal that tastes this indulgent, right? Just remember, nutrition is about balance, and this dish delivers flavor and satisfaction! If you’re looking for another creamy shrimp dish, try the Shrimp Spinach Creamy Gnocchi Recipe.
Frequently Asked Questions
I get asked about this Shrimp and Veggie Creamy Penne all the time, here are the answers to those burning questions everyone seems to have!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them super dry before cooking, wet shrimp steam instead of sear. My trick? Toss them with a pinch of salt while thawing for extra flavor.
How do I make it gluten-free?
Easiest swap ever! Just use your favorite gluten-free penne (the brown rice ones work great). The sauce ingredients are naturally gluten-free, so you’re golden. Bonus tip: GF pasta often needs more stirring while cooking to prevent sticking.
My sauce looks too thin, help!
No panic! Let it simmer a minute longer to reduce, or stir in an extra sprinkle of Parmesan. If it’s really loose, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, thickens like magic!
Can I prep this ahead?
You bet! Cook everything except the sauce, then refrigerate separately. When ready, warm the shrimp/veggies while making the sauce fresh, toss together and boom! Dinner in 5 minutes flat.
What if I don’t have heavy cream?
Half-and-half works in a pinch (just simmer longer), or try evaporated milk for richness. For dairy-free, coconut cream adds lovely flavor, though it’ll taste tropical!
I’d love to hear how your creamy penne turns out! Snap a photo of your masterpiece and tag me, I live for those cheesy, shrimp-filled success stories. Did you add your own twist? Leave a comment below or rate the recipe so other home cooks can see your genius!
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Creamy Shrimp and Veggie Penne: A 25-Minute Flavor Explosion
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish with tender shrimp and fresh vegetables, perfect for a quick and satisfying meal.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 cups mixed vegetables, chopped (bell peppers, zucchini, mushrooms)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp from the skillet and set aside.
- In the same skillet, add mixed vegetables and cook for 4-5 minutes until tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked pasta and shrimp back to the skillet. Toss everything together until well coated.
- Season with salt, black pepper, and red pepper flakes if desired. Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor and texture.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Add more vegetables like spinach or cherry tomatoes for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg