Go Back

Shrimp Penne Pasta

Delicious shrimp cooked in a creamy tomato sauce with aromatic herbs makes this recipe a popular dinner meal for the whole family.
Course Main Course
Keyword creamy shrimp pasta, shrimp dinner, shrimp pasta, shrimp penne
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 6-8 servings


  • 1 lb Shrimp (raw, peeled)
  • 1 lb Penne Pasta
  • 1/4 cup Olive Oil
  • 3 cloves Garlic (minced)
  • 1 can Petite Diced Tomatoes (15 ounces)
  • 1 cube Chicken Bouillon (can be replaced with vegetable or omitted completely)
  • 3 tsp Basil
  • 3 tsp Oregano
  • 2 tsp Sea Salt
  • 2 tsp Pepper
  • 3/4 cup Heavy Whipping Cream
  • 1/2 cup White Cooking Wine
  • 2 tbsp Lemon Juice
  • 1/4 cup Parmesan Cheese (plus extra for sprinkling on top)
  • 1/4 tsp crushed red pepper flakes (optional)


  • Bring a large pot of salted water to boil over high heat. Add the pasta and cook per package instructions. About 8-10 minutes for al dente.
  • In a large skillet, heat the oil over medium heat. Add the garlic, shrimp, 1 teaspoon of salt and 1 teaspoon of pepper. Cook stirring frequently until the shrimp turn pink. About 2 minutes per side. Using a slotted spoon or tongs- remove shrimp and set aside.
  • Add the can of tomatoes, chicken bouillon cube, basil, oregano and red pepper flakes (if using). I do not use the red pepper flakes anymore because I have young kids that don't like spicy, but it adds a nice kick. Cook for 2 minutes, stirring constantly. Make sure the bouillon cube completely dissolves.
  • Add the white wine, heavy cream, and lemon juice. Bring the mixture to a boil and then reduce to medium-low. Simmer for 8-10 minutes until the sauce thickens.
  • Add 1/4 cup of the parmesan cheese, the cooked shrimp, cooked pasta and remaining salt and pepper (if needed). Toss together until all ingredients are coated. Season to taste with salt and pepper.
  • Serve and sprinkle with parmesan cheese on top.