Description
This Garlicky Shrimp Alfredo Bake combines tender penne pasta with succulent shrimp in a creamy, cheesy Alfredo sauce infused with garlic and fresh parsley. Topped with melted mozzarella and Parmesan, then baked to perfection, it’s a comforting and flavorful one-dish meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
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
- Cook Pasta: 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.
- Cook Shrimp: 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.
- Make Sauce: 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.
- Combine Ingredients: 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.
- Bake: 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.
- Garnish and Serve: 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.
