Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
423 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 3
Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
Step 4
Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
Step 5
Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
Step 6
Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.
Ingredients
1 cup milk
1 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vegetable oil
½ cup grated Romano cheese
¼ cup shredded mozzarella cheese
1 teaspoon ground black pepper
1 tablespoon minced garlic
2 large tomatoes, chopped
¾ cup grated Parmesan cheese
½ cup chicken broth
3 tablespoons butter, divided
2 teaspoons chopped fresh dill
3 tablespoons chopped fresh parsley, divided
1 pound uncooked medium shrimp, peeled and deveined
