Garlic Alfredo Shrimp Bake
This pasta recipe has a creamy and rich Alfredo sauce coating the delicious garlic shrimp - baked with extra cheese on top.
Ingredients
- 6 oz tortiglioni pasta
- 2 tbsp unsalted butter divided
- 2 garlic cloves minced
- ½ lb shrimp peeled and deveined
- 2 tbsp fresh parsley roughly chopped
- 1 tbsp flour all-purpose
- ¾ cup milk
- ¼ cup heavy cream
- 1 cup mozzarella shredded, divided
- ⅓ cup Parmesan cheese grated, divided
- 1 cup cherry tomatoes quartered
- black pepper freshly ground
- salt
Instructions
- Preheat oven to 350°F. Boil water in a large pot. Salt the water and cook pasta according to package instructions. While the pasta is cooking, melt 1 tbsp unsalted butter in an oven-safe skillet over medium-high heat.
- Add garlic cloves, shrimps and fresh parsley. Cook shrimp until pink and slightly golden-brown, about 3 minutes per side. Transfer shrimp to a plate and set aside.
- Add the remaining 1 tbsp of butter to the skillet, and stir in flour. Cook for 1 minute, then add milk and heavy cream. Simmer for 1-2 minutes until slightly thick. Add half of the mozzarella and Parmesan cheese and stir to combine. Season with salt and freshly ground black pepper to taste.
- Reserve a little bit of pasta water in case the sauce is too thick.
- Add shrimp, cherry tomatoes and cooked pasta to the sauce and toss until combined. Add pasta water if necessary.
- Sprinkle the remaining mozzarella and Parmesan cheese and bake for 7-10 minutes until melty and slightly brown on top.
- Let the pasta cool for 5-10 minutes and serve with roughly chopped fresh parsley and freshly ground black pepper.