Garlicky Shrimp Alfredo Bake (Print Version)
# Ingredients:
→ Pasta
01 -
285g penne pasta
→ Seafood
02 -
450g medium or large shrimp, peeled and deveined
→ Sauce Base
03 -
45g butter, divided
04 -
3 cloves garlic, minced
05 -
2 tablespoons all-purpose flour
06 -
180ml milk, plus extra if needed
07 -
60ml low-sodium chicken broth
→ Cheese
08 -
100g shredded mozzarella cheese, divided
09 -
45g shredded Parmesan cheese, divided
→ Produce
10 -
3 tablespoons fresh parsley, chopped, divided
11 -
2 large tomatoes, chopped (about 240g)
→ Seasonings
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and return to pot.
02 -
In a large ovenproof skillet over medium heat, melt 15g of butter. Add minced garlic, shrimp, and 2 tablespoons of parsley. Season with salt and cook until shrimp are pink and opaque, about 2 minutes per side. Transfer shrimp to a plate, preserving the pan juices.
03 -
In the same skillet, add remaining 30g butter and melt completely. Whisk in flour until golden, about 1-2 minutes. Gradually add milk and chicken broth, whisking continuously until mixture comes to a simmer.
04 -
Reduce heat to low and stir in 75g mozzarella and 30g Parmesan until sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
05 -
Return shrimp to skillet. Add chopped tomatoes and cooked penne, tossing until well combined. If mixture seems too thick, add a splash of milk to achieve desired consistency.
06 -
Sprinkle the remaining 25g mozzarella and 15g Parmesan evenly over the top of the mixture.
07 -
Transfer skillet to preheated 180°C oven and bake for 5-7 minutes until cheese is melted and bubbly.
08 -
Switch oven to broil setting and cook for an additional 2-3 minutes until top is golden and crispy. Watch carefully to prevent burning.
09 -
Remove from oven, garnish with remaining tablespoon of parsley and serve immediately while hot.
# Notes:
01 -
For best results, use freshly grated cheese rather than pre-packaged shredded cheese, as it melts more smoothly.
02 -
If you don't have an ovenproof skillet, transfer the mixture to a baking dish before adding the final cheese topping and baking.