Sheet Pan Shrimp and Penne with Garlic Cream Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp and penne pasta baked together with garlic and herbs, finished with a luscious cream sauce for an effortless weeknight dinner. This Italian-inspired sheet-pan recipe, ready in about 35 minutes, pairs penne pasta, large shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 670 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 670 cal/serving

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Ingredients

12 ounces penne pasta
1 pound, peeled and deveined large shrimp
3 tablespoons olive oil
5 cloves, minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
2 cups chicken broth
3/4 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped, for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 1 pound peeled and deveined large shrimp with 3 tablespoons olive oil, 5 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Step 2: Spread the shrimp evenly on a large rimmed sheet pan. Scatter 12 ounces dry penne pasta around the shrimp.
Step 3: Pour 2 cups chicken broth over the pasta and shrimp, ensuring the broth mostly covers the pasta.
Step 4: Cover the sheet pan tightly with foil and bake for 20 minutes, or until pasta is tender and shrimp are opaque.
Step 5: Remove the foil and stir in 3/4 cup heavy cream and 1 cup grated Parmesan cheese. Return to oven uncovered for 5 minutes until sauce thickens and coats the pasta.
Step 6: Remove from oven and garnish with 2 tablespoons chopped fresh parsley before serving.