LIGHT GARLIC SHRIMP BAKED PENNE

By á-174510

Ingredients

• 1 lb. raw, deveined tail-off shrimp
• 4 large cloves garlic, minced
• 1 1/2 tablespoons butter
• 6 ounces whole wheat penne pasta
• 1 can fire roasted tomatoes with garlic
• 1 tablespoon flour
• 6 ounces 2% evaporated milk (about half of a can)
• 1 ounce light cream cheese
• ¹⁄₃ cup chicken broth
• salt to taste
• 1/4 cup Parmesan cheese for topping
• 1 .

Preparation

Step 1

n a skillet, melt ½ tablespoon butter and add 1 clove minced garlic. Saute for 1 minute
or until garlic is soft and fragrant. Add shrimp and cook about 3 minutes on each side,
until no longer pink.
2.
Cook pasta as directed until al dente. Drain and return to pan. Drain tomatoes and add
to the pasta. Add cooked shrimp.
3.
In a small skillet, melt 1 tablespoon butter and add 3 cloves minced garlic over
medium-high heat. Saute for 1 minute. Add flour and stir until a soft, sticky mixture
forms – about 1 minute. Add half of the evaporated milk and whisk until smooth. As
it cooks, the mixture will start to thicken and bubble – when it does, add the rest of
the evaporated milk. As the mixture thickens and bubbles again, add the cream cheese
and whisk until smooth. As the mixture thickens, add the chicken stock to thin out the
sauce. Season with salt to taste.
4.
Pour sauce immediately over pasta and mix gently. Pour into a small baking dish. Top
with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top. Serves 4

NOTES
The sauce will start to really thicken within a few minutes of
taking it off the heat. Make sure to mix it in with the pasta right
away. When I made this, I used a 10x6 baking dish. You could also top this with breadcrumbs