Garlicky Shrimp Alfredo Bake

INGREDIENTS:

• 16 oz. penne pasta

• 12 tbsp. butter

• 6 tbsp. Olive Oil

• 2 tbsp. lemon juice

• 8 cloves garlic, minced

• 2 to 3 lb. medium or large shrimp, peeled and deveined

• 3 tbsp. chopped fresh parsley

• 6 tbsp. all-purpose flour

• 2 c. milk

• 1 c. low-sodium chicken stock

• 3 c. Sargento 6 Blend Italian Cheese

• ½ c. plus 2 tablespoons shredded Parmesan

• Freshly ground black pepper

• 1 large tomato, chopped (about 1 cup)

DIRECTIONS:

1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

2. Meanwhile, in a large ovenproof skillet over medium heat, melt 3 tablespoons butter and 3 tablespoon olive oil. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt. Cook until shrimp is pink and no longer opaque. Add Lemon Juice.   Transfer shrimp to a plate. (Keep juices in skillet.)

3. Add remaining 3 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 Sargento 6 Blend Italian Cheese and whisk until creamy. Season with salt and pepper.

4. Return shrimp to skillet. Add tomatoes and cooked penne pasta and toss until combined. (Add more milk if mixture is too thick.)

5. Sprinkle with remaining Sargento 6 Blend Italian Cheese 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!).

6. Garnish with remaining tablespoon parsley and serve.

YIELD:

• Six (6) Servings

NOTES:

SOURCE:

• http://www.delish.com/cooking/recipe-ideas/recipes/a46095/garlicky-alfredo-shrimp-bake-recipe/?src=social-email

• Lesnansky Modified (12/31/2021)

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