Easy Garlicky Shrimp Alfredo Bake

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Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 594

Ingredients

2 cups raw medium shrimp
4 cloves garlic crushed
2 tbsp fresh parsley
1 cup chopped tomatoes
3 ½ cups penne pasta
3 tbsp butter
1 ½ tsp salt
2 tbsp flour
¾ cup milk
¼ cup low-sodium chicken stock
½ cup shredded mozzarella
4 tbsp freshly grated Parmesan
¼ tsp black pepper

Instructions

Prepared all the ingredients? Let's begin!
Peel and devine the shrimp, or make sure to buy them peeled and devined. Crush and finely chop the garlic. Finely chop the parsley, but reserve a few springs for garnishing. Chop the tomatoes or use canned tomatoes.
Preheat the oven to 355F.
In a large pot, cook the pasta according to the instructions on the package. Sprinkle about 1 tsp of salt in the water. Before bringing to a boil. Cook slightly shorter than the instructions direct so the pasta is still a little bit firm.
In a large, cast-iron skillet or other oven-safe pan, heat 1 tbsp of butter over medium heat. Add in the shrimp, garlic, chopped parsley, and ¼ tsp of salt.
Cook the shrimp mixture for about 2 minutes on one side, then flip them and cook another 2 minutes. The shrimp should become pink and lose their translucency.
Once the shrimp is cooked, use tongs or a spatula to transfer it all to a plate. You want to leave the liquid in the skillet.
Put the skillet back on the stovetop and add 2 tbsp of butter and let it melt over medium heat.
Add the flour to the skillet and stir for about a minute. Add the milk and stock and continue to stir. Keep stirring until the contents begin to simmer.
Add in half the mozzarella and parmesan, along with ¼ tsp of salt and ¼ tsp of pepper. Stir the cheese into the milk until it melts and combines.
Once the cheese has melted, add the shrimp, tomatoes, and the pasta you cooked earlier. Toss everything together until the shrimp and pasta is heavily coated with the sauce. If the sauce seems too thick, you can add another splash of milk.
Pat the pasta and shrimp in an even layer across the skillet, then cover the top with the remaining mozzarella and parmesan cheese.
Put the skillet in the oven and cook for about 7 minutes, or until the cheese gets super melty. If you prefer a crispy crust on top, you can turn your oven broiler on for 3 minutes, but make sure to not burn anything.
Remove from the oven, plate up, and garnish with a dainty spring of parsley. Enjoy!

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