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Butter and Garlic Shrimp Penne

I don't cook with shrimp very often and so when I do, I want the result to be good. As in, jaw-dropping, mouth-watering, worth-the-money, hoard-all-the-leftovers good. This meal is just that. A delicious silky, light sauce comes together to coat
4 Servings -
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Servings:4  | Calories:695 | Total Fat:23g  | Chol:166mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 7g
35 %
Total Carb 99g
33 %
Fiber 13g
52 %
Sugars 2g
Cholesterol 166mg
55 %
Sodium 1458mg
61 %
Protein 25g
51 %
58% Penne pasta
16% Others combined
13% Olive oil
11% Shrimp
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


5 garlic cloves, minced (about 5 teaspoons)
4 garlic cloves, smashed
1 1/2 pounds large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
3 tablespoons olive oil
1 pound penne pasta
1/4 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup clam juice (you can find this by the tuna, usually)
1/2 cup chopped fresh parsley or 1 tablespoon dried
3 tablespoons butter
1 teaspoon fresh lemon juice

Directions : View recipe directions on
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