Garlic Shrimp Alfredo
Recipe Date:
June 19, 2018
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Shrimp tossed in an easy from-scratch Alfredo sauce and penne and baked until you have cheesy goodness. Pellentesque gravida aliquet egestas. Duis sed est lobortis, bibendum dui sit amet. Maecenas pulvinar ex ac elit bibendum lobortis. Donec non purus id purus viverra pellentesque vitae porttitor velit. Maecenas posuere nibh non dui hendrerit laoreet. Pellentesque gravida aliquet egestas. Duis sed est lobortis, bibendum dui sit amet, molestie odio. Ut gravida turpis eget massa bibendum, eget pharetra dui bibendum. Sed consequat magna quis metus cursus vehicula. Sed id iaculis dolor. Morbi nec pharetra odio. Nulla facilisi. Proin ornare ipsum sem, eu viverra sem gravida eleifend. Proin interdum lectus id felis maximus, in tempus tortor cursus. Sed vel sapien in purus tincidunt posuere. Aenean orci metus, aliquet ac felis in, facilisis aliquet leo.
Ingredients
- 10 ozs Penna Pasta
- 3 tsps Butter
- 3 Cloves of Garlic
- 1 lb Peeled Shrimp
- 3 tsps Fresh Parsley
- 1 1/2 cups Milk
- 1 cup Mozzarella Cheese
- 2 Large Tomatoes
Directions
- Preheat oven to 350°. 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 ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley, then 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. (Add more milk if mixture is too thick.)
- Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 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.
