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Prep Time:
15m
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Cook Time:
25m
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Total Time:
40m
Ingredients
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10 ounces Penne Pasta
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3 tablespoons Butter
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3 Cloves Garlic, Minced
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1 pound Medium or Large Shrimp, Peeled and Deveined
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3 tablespoons Chopped Fresh Parsley
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2 tablespoons All-Purpose Flour
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3/4 cup Milk
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1/4 cup Low-Sodium Chicken Broth
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1 cup Shredded Parmesan, plus 2 Tablespoons
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1 Pinch Freshly Ground Black Pepper
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2 Large Tomatoes, Chopped
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of salted boiling water, cook penne. Drain and return to pot.
- In a large 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.)
- Add 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.
- Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (You can add more milk if mixture is too thick.)
- Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and Bake in Oven until it's melted, 5 to 7 minutes.
- Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
- Garnish with remaining tablespoon parsley and serve.
