Ingredients
12 oz. penne
3 tbsp. butter, divided
3 cloves garlic, minced
1 lb. raw medium or large shrimp, peeled and deveined
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
2 tbsp. all-purpose flour
3/4 c. milk (preferably whole or 2%)
1/4 c. low-sodium chicken broth
1 c. shredded mozzarella, divided
1/4 c. plus 2 tbsp. freshly grated Parmesan, divided
Freshly ground black pepper
1 c. chopped tomatoes (2 large)
Preparation
Step 1Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain.Step 2Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and 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.)Step 3Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper.Step 4Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.)Step 5Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes.Step 6Garnish with parsley before serving.
