Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  • Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.

  • Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.

  • Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.

  • Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Cook's Note:

If the top of the dish is not a nice golden color after baking, you can broil it, watching closely, until top is golden, 2 to 3 minutes.

Nutrition Facts

423 calories; protein 29.2g; carbohydrates 42.3g; fat 15.5g; cholesterol 156.2mg; sodium 982.4mg. Full Nutrition
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Reviews (43)

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Most helpful positive review

Rating: 5 stars
07/30/2018
I would give this 10 stars if I could. Followed the recipe exactly and it was amazing. Loved the flavors. Read More
(6)
55 Ratings
  • 5 star values: 51
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2018
I would give this 10 stars if I could. Followed the recipe exactly and it was amazing. Loved the flavors. Read More
(6)
Rating: 5 stars
05/14/2018
Made this for dinner it was loved by all no changes perfect as issues Read More
(5)
Rating: 5 stars
03/03/2020
My family loved it, will definitely make this again. The only change I made was using dried parsley and dill because I didn't have fresh, but it was still delicious. Read More
(3)
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Rating: 5 stars
03/04/2020
My boyfriend made this without the tomato, with dried tarragon instead of fresh dill, dried instead of fresh parsley, and more parmesan in place of Romano cheese. He's not much of a cook, but this came out so well. Absolutely delicious!! Read More
(1)
Rating: 4 stars
05/14/2019
Yummy! Read More
(1)
Rating: 5 stars
08/29/2020
just made this and substituted chicken and bacon for shrimp (not on hand). the slight lemon garlic profile on the sauce was refreshing. adding to my fall go to recipies. Read More
(1)
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Rating: 5 stars
08/03/2018
Absolutely delicious and easy to make. Will definitely make it again. Thank you. Read More
Rating: 5 stars
06/03/2019
Amazing. Great flavor. Best shrimp dish I've made- and I followed the recipe! Read More
Rating: 5 stars
09/24/2019
I loved this recipe. Everything sounded perfect especially with so many reviews saying they did not change a thing. My men in the house loved it and thought it wasn't too rich and cheesy. With that in mind I did alter it slightly only b/c of what I had in the house. Instead of the Parmesan, Romano and Mozzarella noted in the recipe, I used 1/2 c. of Italian Blend shredded cheese. I had only 1 lb of large shrimp but next time I will go with the suggested medium shrimp and maybe add a bit more. Also my son went to the pantry and got some crushed red pepper to add to his dish. That gave it a little zing. Personally I will add more a bit more garlic next time. All in all this is a great recipe that I will make again. Thanks Ed and Angela!! Read More
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