Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups uncooked mini penne pasta ((or other small similar pasta with a cooking time of 9-10 minutes))
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • ¼ cup minced onion
  • 1 3/4 cup chicken broth
  • 1 3/4 cup milk (I used 1%, but skim or 2% would also work)
  • 2 Tbsp flour
  • ½ teaspoon salt
  • 1 lb. peeled, deveined, cooked shrimp (I use the frozen cooked shrimp and just defrost them in the refrigerator overnight)
  • ½ cup grated parmesan cheese
  • Optional garnish: chopped fresh parsley; fresh basil

Instruction

  • Heat olive oil in a skillet over medium high heat. When oil is shimmering, add garlic and onion and cook for 1 minute, stirring constantly.
  • Add chicken broth, milk, flour and salt and whisk until completely combined. Stir in uncooked pasta.
  • Bring to a gentle boil, then cover and reduce heat to a simmer.
  • Simmer, covered, for 10-15 minutes or until pasta is tender, stirring once or twice during this time.
  • Stir in shrimp and cook, uncovered, for an additional 2-3 minutes, or until shrimp is heated through.
  • Remove from heat and stir in Parmesan cheese.
  • Season with additional salt and pepper, if needed. Garnish with fresh herbs and serve immediately.