A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

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  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

Nutrition Facts

470 calories; protein 34.3g; carbohydrates 61.9g; fat 10g; cholesterol 173mg; sodium 382.6mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/12/2012
As written, this recipe is very tasty and gets 4-1/2 stars in my book! The only thing that I wasn't that happy about was that the sauce seemed kind of watery - but it was still good. The second time I made this, I added 1/4 cup heavy cream and fresh mushrooms - this bumped it up that 1/2 star to make it 5 stars! This will definately be a keeper Read More
(18)

Most helpful critical review

Rating: 3 stars
05/24/2014
This recipe is a good starter recipe but needs additional ingredients to make it great. I added about three tablespoons of butter for taste and added Thyme and about 4 oz of cream cheese at the end. I used spaghetti and mixed it all together rather than putting the sauce on the pasta. I will be doing this again! Read More
39 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/12/2012
As written, this recipe is very tasty and gets 4-1/2 stars in my book! The only thing that I wasn't that happy about was that the sauce seemed kind of watery - but it was still good. The second time I made this, I added 1/4 cup heavy cream and fresh mushrooms - this bumped it up that 1/2 star to make it 5 stars! This will definately be a keeper Read More
(18)
Rating: 4 stars
09/04/2011
Absolutely delicious! I didn't want to spend a lot of money for shrimp, so I used chicken instead. Turned out great! Read More
(9)
Rating: 4 stars
08/30/2011
My husband and I enjoyed this recipe, and it was really quite simple to make! It wasn't a WOW in the flavor department, but it was fresh, simple and tasty. We also loved the spicy zip of the red pepper flakes (we LOVE spicy food). I followed the recipe to the letter (all except I used regular diced tomatoes instead of those with green chiles, and I used 3/4 of a lb of shrimp instead of a full pound because it was really expensive at my local seafood store). The fresh parsley is a great touch and the leftovers are almost as good as the first go-round. I will add this to my recipe box and make it again. Although next time, I might add another 1/2 cup of diced tomatoes, and will try the ones with the green chiles as suggested. Thanks Rachel! Read More
(6)
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Rating: 5 stars
10/25/2012
Excellent. A perfect weeknight meal when you are low on groceries. I had some fresh basil so added that in addition to the parsley. I also used half butter and olive oil because I like the flavor of the two together. If you like this try the Pasta with Tuna Sauce recipe also on this site. Both are quite good. Read More
(2)
Rating: 5 stars
01/08/2012
This was very tasty. I didn't have penne so I used whole wheat pasta and it was delicious. A little spicy for the kids but very tasty. I will definitely make it again. Read More
(2)
Rating: 5 stars
04/12/2013
This was an amazing recipe....I followed it exactly except I did add some cream cheese in at the end Read More
(1)
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Rating: 5 stars
11/18/2013
I thought this was delicious however this does not feed 4. Feeding 4 would mean each person would only get a cup of penne pasta. I used 12 oz of pasta and doubled the ingredients then added black olives and mushrooms. I kept everything else the same! It as super good! Thank you for sharing Rachel! Read More
(1)
Rating: 4 stars
02/10/2013
I loved this recipe! The only thing I didn't like was how thin the sauce was so i drained the juices off and added a little traditional pasta sauce. It was perfect besides that. Read More
(1)
Rating: 5 stars
11/21/2020
I made this with riced cauliflower instead of penne and it was delicious. Read More
(1)
Rating: 3 stars
05/24/2014
This recipe is a good starter recipe but needs additional ingredients to make it great. I added about three tablespoons of butter for taste and added Thyme and about 4 oz of cream cheese at the end. I used spaghetti and mixed it all together rather than putting the sauce on the pasta. I will be doing this again! Read More
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