Garlic Shrimp Alfredo Bake Recipe

Ingredients

Pasta

• 12 oz. penne

Shrimp and Seasoning

• 1 lb. raw medium or large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp. freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper

Sauce

• 3 tbsp. butter, divided
• 2 tbsp. all-purpose flour
• 3/4 cup milk (preferably whole or 2%)
• 1/4 cup low-sodium chicken broth
• 1 cup shredded mozzarella, divided
• 1/4 cup plus 2 tbsp. freshly grated Parmesan, divided

Add-ins

• 1 cup chopped tomatoes (about 2 large tomatoes)

Instructions

1. Preheat oven to 350°. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain the pasta and set aside.
2. In a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic, shrimp, and chopped parsley. Season with kosher salt. Cook the shrimp for about 2 minutes per side until pink and opaque. Remove the shrimp to a plate, keeping the flavorful juices in the skillet.
3. Add the remaining 2 tablespoons of butter to the skillet and melt. Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually pour in the milk and chicken broth, stirring constantly, and bring the mixture to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan cheese. Season with salt and freshly ground black pepper to taste.
4. Add the cooked shrimp, chopped tomatoes, and cooked penne pasta back to the skillet. Toss everything together until well combined. If the sauce is too thick, add a splash more milk to achieve your desired consistency.
5. Sprinkle the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan evenly over the top. Transfer the skillet (or if your skillet is not oven-safe, transfer everything to a baking dish) to the preheated oven and bake for 7 minutes until the cheese is melted and bubbly.
6. Remove from oven and garnish with additional chopped parsley before serving warm.

Notes

• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish for the final bake.
• Use whole milk or 2% for a creamy sauce; skim milk may result in a thinner texture.
• Feel free to substitute shrimp with chicken or scallops for variation.
• To add some heat, sprinkle red pepper flakes when cooking the garlic and shrimp.
• Leftovers keep well covered in the fridge for up to 3 days; reheat gently to avoid drying out.