Garlicky Shrimp Alfredo Bake
Ingredients:
- 12 oz penne
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 lb raw medium or large shrimp, peeled and deveined
- 2 tbsp freshly chopped parsley, plus more for garnish
- Kosher salt
- 2 tbsp all-purpose flour
- ¾ cup milk (preferably whole or 2%)
- ¼ cup low-sodium chicken broth
- 1 cup shredded mozzarella, divided
- ¼ cup plus 2 tbsp freshly grated Parmesan, divided
- Freshly ground black pepper
- 1 cup chopped tomatoes (2 large)
Preparation:
- Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente.
- Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tbsp of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
- Add remaining 2 tbsp butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in ¾ cup of mozzarella and ¼ cup of Parmesan and season with salt and pepper.
- Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.)
- Sprinkle with remaining ¼ cup mozzarella and 2 tbsp Parmesan and bake until melty, 5-7 minutes.
- Garnish with parsley before serving.
Prep: 10 min, Cook: 15 min, Serves 4
Original recipe from Delish
