Garlicky Shrimp Alfredo Bake

Shrimp always goes well with pasta. With a creamy sauce, it’s even better! Try this fabulous recipe now!


  • 10 ounces (about 300 g) of Pennine or other such pastes
  • 1 pound (454 g) medium or large shrimp, peeled and deveined
  • 3 cloves of garlic, minced
  • 3 tablespoons (24 g) chopped fresh parsley
  • 2 tablespoons (24 g) flour
  • 3/4 cup of milk (190 ml)
  • 1/4 cup (65 ml) low-sodium chicken broth
  • 1 cup (225 g) grated mozzarella cheese
  • 1/4 cup (115 g) + 2 tablespoons (30 g) freshly grated Parmesan cheese
  • 2 large tomatoes, chopped 
  • ground pepper


  1. Preheat the oven to 350°F (180°C). 
  2. In a large pot of boiling salted water, cook penne according to package directions until al dente. Drain.
  3. In a large ovenproof skillet, melt 1 tablespoon (15 g) butter over medium heat. 
  4. Add garlic, shrimp, and 2 tablespoons of parsley, then salt. Cook until shrimp are pink and not opaque, 2 minutes on each side. Transfer the shrimp to a plate. (Keep the juices in the pan.).
  5. Melt remaining butter in a skillet, then add flour and whisk until golden brown, 1-2 minutes. 
  6. Add milk and chicken stock and simmer. Stir in 3/4 cup (190g) mozzarella and 1/4 cup (65g) Parmesan cheese until creamy. Season with salt and pepper, then add flour and whisk until golden brown, 1-2 minutes. Add the milk and chicken stock and simmer. Stir in 3/4 cup (115 g) mozzarella and 1/4 cup (65 g) Parmesan cheese until creamy. Add salt and pepper to taste.
  7. Return shrimp to skillet. Add tomatoes and cooked penne and mix until smooth. (Add more milk if the mixture is too thick).
  8. Sprinkle with 1/4 cup (65 g) mozzarella and 2 tablespoons (30 g) Parmesan cheese and cook until cheese melts, about 5 to 7 minutes. 
  9. Broil 2 to 3 minutes longer until the top is golden brown.
  10. Garnish with remaining parsley and serve.

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