Description
A creamy and flavorful Garlicky Shrimp Alfredo Bake featuring tender shrimp, al dente penne pasta, and a cheesy garlic Parmesan sauce baked to perfection with fresh tomatoes and parsley.
Ingredients
Scale
Pasta
- 12 oz. penne
Shrimp and Seasonings
- 3 tbsp. butter, divided
- 3 cloves garlic, minced
- 1 lb. raw medium or large shrimp, peeled and deveined
- 2 tbsp. freshly chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Sauce
- 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
Additional
- 1 cup chopped tomatoes (2 large)
Instructions
- Preheat and Cook Pasta: Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and set aside.
- Cook Shrimp: In a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add minced garlic, shrimp, and 2 tablespoons chopped parsley. Season with kosher salt. Cook shrimp until pink and opaque, about 2 minutes per side. Transfer shrimp to a plate, keeping the juices in the skillet.
- Make Sauce: Add remaining 2 tablespoons butter to the skillet and let it melt. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth, bringing the mixture to a simmer. Stir in 3/4 cup shredded mozzarella and 1/4 cup grated Parmesan, seasoning with salt and freshly ground black pepper.
- Combine Ingredients: Return shrimp to the skillet along with chopped tomatoes and cooked penne pasta. Toss everything together until well combined. If the sauce is too thick, add a splash more of milk to loosen.
- Bake: Sprinkle the top evenly with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan. Place the skillet in the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with additional parsley, and serve warm.
Notes
- Use whole or 2% milk for a creamier sauce, but you can substitute with lactose-free milk if preferred.
- If you do not have fresh shrimp, thawed frozen shrimp can be used, but adjust cooking time accordingly.
- Make sure to not overcook the shrimp as they become rubbery when overdone.
- For a spicier kick, add red pepper flakes when cooking the garlic and shrimp.
- This dish can be assembled ahead and baked just before serving for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 180 mg
