Description
Looking for an easy shrimp pasta? This baked pasta recipe combined an easy Alfredo sauce with flavorful shrimp and plenty of cheese.
Ingredients
Scale
- 12 oz. penne
- 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
- 2 tbsp. all-purpose flour
- 3/4 c. milk (preferably whole or 2%)
- 1/4 c. low-sodium vegetable broth
- 1 c. shredded mozzarella, divided
- 1/4 c. plus 2 tbsp. freshly grated Parmesan, divided
- Freshly ground black pepper
- 1 c. chopped tomatoes (2 large)
Instructions
- Preheat and Boil: Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain.
- Sauté Shrimp: In a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate.
- Make Sauce: Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper.
- Combine: Add shrimp, tomatoes, and cooked penne and toss until combined.
- Bake: Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes.
- Garnish: Garnish with parsley before serving.
Notes
Add another splash of milk if mixture is too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 155 mg
Keywords: shrimp alfredo, baked pasta, seafood, dinner, easy recipes