Light Garlic Shrimp Baked Penne

introduction

This Light Garlic Shrimp Baked Penne is simple and mild. It mixes shrimp, whole wheat penne, tomatoes, and a light creamy garlic sauce. It cooks fast and makes a good weeknight meal. If you like shrimp in a lighter dish, try a lighter wrap version in the garlic shrimp zucchini wrap recipe.

why make this recipe

Make this recipe when you want a filling pasta dish that still feels light. It uses light cream cheese and evaporated milk for creaminess without heavy cream. The garlic and shrimp give clear, fresh flavor. It is fast to make and feeds a few people without much fuss.

how to make Light Garlic Shrimp Baked Penne

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. In a skillet, melt 1/2 tablespoon butter 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 hot from the oven. Add a simple green salad and lemon wedges on the side. A light sprinkle of fresh parsley or extra Parmesan makes a nice finish.

how to store Light Garlic Shrimp Baked Penne

Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or reheat in the microwave in short bursts. Do not freeze if you used the shrimp already cooked, as texture can change.

tips to make Light Garlic Shrimp Baked Penne

Use tail-off shrimp for easy eating. Do not overcook the shrimp in the skillet — it will finish in the oven. If the sauce is too thick, add a little more chicken broth. Taste and season with salt at the end.

variation (if any)

For a veggie boost, add spinach or chopped zucchini to the pasta before baking. For more heat, add red pepper flakes to the garlic while sautéing. You can swap regular cream cheese for the light version if you want richer flavor.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully and pat dry before cooking.

Q: Can I make this without shrimp?
A: Yes. Use cooked chicken or keep it vegetarian by adding more roasted vegetables.

Q: Can I use regular milk instead of evaporated milk?
A: You can, but use less or cook a bit longer to let the sauce thicken. Evaporated milk gives a creamier result.

Conclusion

For another take on garlic shrimp in a lighter dish, see the full Light Garlic Shrimp Baked Penne recipe on Pinch of Yum.