Garlic Shrimp Alfredo Bake

Voted hands down BEST alfredo bake ever by my daughter! Asked for me to make repeatedly. Since I began this blog, we have not had the same dish twice as I test recipes each night I am home. Only those good enough to share are posted. Guess this recipe will be the exception as it was too good not to make again and again and again!

Note: This recipe can be cut in half for smaller group / appetites (I have 19 & 22 year old...need I say more). As listed below, recipe completely fills 13" x 9" baking dish.

Ingredients:

16 oz. penne

6 Tablespoons butter

6 cloves garlic, minced

2 pounds medium or large shrimp, peeled and deveined – no tails

6 Tablespoons chopped fresh parsley

1/4 cup all-purpose flour

1 1/2 cups milk

1/2 cup chicken broth

2 cups shredded mozzarella

1/2 cup plus 1/4 cup shredded Parmesan

Salt, to taste

Black pepper, to taste

Directions:

Preheat oven to 350°F.

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt 2 tablespoon butter.

Add garlic, shrimp, and 5 tablespoons parsley to skillet. 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 4 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 1 1/2 cup mozzarella and 1/2 cup Parmesan until creamy.

Season with salt and pepper.

Return shrimp to skillet and stir until shrimp well coated in sauce.

Add to cooked penne and toss until combined.

Transfer to 13” X 9” baking dish.

Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan and bake until melty, 5 to 7 minutes.

Garnish with remaining tablespoon parsley and serve.