Garlicky Shrimp Alfredo Bake

By SSmith

Ingredients

• 10 oz. penne
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 lb. medium or large shrimp, peeled and deveined
• 3 tbsp. chopped fresh parsley
• 2 tbsp. all-purpose flour
• 3/4 c. milk
• 1/4 c. low-sodium chicken broth
• 1 c. shredded mozzarella
• 1/4 c. plus 2 tablespoons shredded Parmesan
• Freshly ground black pepper
• 2 large tomatoes, chopped (about 1 cup)

Preparation

Step 1

1Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
2Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. 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.)
3Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
4Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
5Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
6Garnish with remaining tablespoon parsley and serve