Hey there, my friend 👋. This pasta dish is about to become your new favorite. It’s light, garlicky, and packed with juicy shrimp. The best part? You don’t need a ton of ingredients, and the oven does most of the work.
And oh, by the way, I’ve got a trick that keeps the shrimp from getting rubbery while making sure the pasta soaks up all that garlicky goodness. Keep reading.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Baking dish (9×13-inch)
- Medium skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional, for covering while baking)
Important Info
- Servings: 4 bowls of pasta
- Estimated Cost: Around $15 to make this recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: About 420 calories
- Cook Method: Baking
- Season: All seasons
- Courses: Main Course
- Cuisine: Italian-inspired
- Diets: Pescatarian
How to Make Light Garlic Shrimp Baked Penne
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz penne pasta
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1/2 cup low-fat mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Penne pasta | Rotini, rigatoni, or whole wheat penne |
| Shrimp | Chicken breast (diced) |
| Olive oil | Avocado oil |
| Mozzarella cheese | Cheddar or Monterey Jack |
| Parmesan cheese | Pecorino Romano |
| Italian seasoning | Oregano and basil mix |
| Cherry tomatoes | Diced Roma tomatoes |
| Lemon juice | White wine vinegar |
Instructions
- Boil a large pot of salted water and cook the penne according to package instructions. Drain and set aside.
- While the pasta is cooking, heat 1 tbsp olive oil in a medium skillet over medium heat.
- Add the shrimp, garlic, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes, flipping the shrimp until they turn pink. Remove from heat.
- In a large mixing bowl, toss the cooked pasta with the remaining 1 tbsp olive oil, Italian seasoning, cherry tomatoes, and lemon juice.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread the cooked shrimp evenly on top.
- Sprinkle the mozzarella and Parmesan cheese over everything.
- Bake in a preheated 375°F oven for about 15 minutes, until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh chopped parsley, and serve warm.
Helpful Tips
- If using frozen shrimp, thaw them completely before cooking to avoid excess moisture.
- For a stronger garlic flavor, sauté the garlic for an extra 30 seconds before adding the shrimp.
- Want it creamier? Stir in 1/4 cup Greek yogurt before baking.
- If the shrimp release too much liquid, drain them before adding to the pasta.
- Use freshly grated Parmesan instead of pre-packaged for the best taste.
What to Serve with Light Garlic Shrimp Baked Penne
This pasta is already a full meal, but if you want to round it out, here are some great pairings:
- A side of garlic bread
- A simple arugula salad with balsamic dressing
- A bowl of roasted vegetables like zucchini and bell peppers
- A glass of white wine (if you’re into that)
How Do You Serve the Recipe?
I recommend serving this straight from the baking dish while it’s still hot. A large serving spoon works best for scooping up all the cheesy, garlicky goodness. If you want to get fancy, you can plate it with an extra sprinkle of Parmesan and a lemon wedge.
Where Do You Serve This Recipe the Most?
This is perfect for weeknight dinners, casual get-togethers, and even meal prepping. It’s not too heavy, so you won’t feel stuffed, but it’s still comforting enough for a cozy night in. It also works well for potlucks, since you can make it ahead and reheat easily.
Storage
Short-term Storage (Room Temperature)
- If serving later, keep the pasta covered in the baking dish for up to 2 hours at room temperature.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven at 300°F for 10 minutes until warmed through.
Freezing
- To freeze, place the baked pasta in a freezer-safe dish and cover tightly.
- Freeze for up to 3 months.
- Thaw overnight in the fridge and reheat in a 375°F oven for 15 minutes.
Frequently Asked Questions
Can I make this without cheese?
Yes, you can skip the cheese or use a dairy-free alternative like nutritional yeast.
How do I keep shrimp from getting rubbery?
Shrimp cook very fast. Only cook them for 2-3 minutes before baking, and don’t overbake the pasta.
Can I make this ahead of time?
Yes, assemble everything except the cheese, cover, and store in the fridge for up to 24 hours. Add the cheese and bake when ready to eat.
Can I use frozen shrimp?
Yes, but make sure to thaw and pat them dry before cooking to avoid excess water in your pasta.
What if I don’t have penne pasta?
Any short pasta works. Rotini, rigatoni, or fusilli are all great options.