Shrimp Alfredo Bake with cheese and penne — *This easy to make pasta dish is big on flavor*

This has been the time of year for comfort food here in Connecticut. Freezing temps for weeks on end has everyone tucked into bed with a book by 6pm. (Luckily Spring is almost here). In the meantime try this satisfying dish. The recipe is easy to follow and you can add or subtract amounts, and ingredients to suit your taste. Recipe below:

Shrimp Alfredo and Penne

Ingredients

16 oz. penne
4 Tbsp. butter, divided
3 cloves garlic, minced
1 lb. raw medium or large shrimp, peeled and deveined
3 Tbsp. freshly chopped parsley, plus more for garnish
Sea Salt
2 Tbsp. all-purpose flour
1 cup whole milk
1/2 cup low-sodium chicken broth
2 cups shredded mozzarella, divided
1/2 cup plus 2 tbsp. freshly grated Parmesan, divided
1 Tbsp. red pepper flakes (more or less depending on how spicy you’d like to make this)
1 cup finely chopped fresh tomatoes (or you can use cauliflower or mushrooms)

Put it All Together

Preheat oven to 400°.
Prepare penne according to package directions, drain and set aside.
In a skillet melt 2 tablespoons of butter using medium heat. Add garlic, parsley, salt and let warm for about 30 seconds - add shrimp. Saute and move everything around until shrimp just turns pink (no longer opaque). Remove Shrimp and set aside.
Add remaining 2 tablespoons butter to skillet - when it’s melted stir in flour and saute for about 30 seconds. Stir in milk and broth - then 1 cup mozzarella and 1/4 cup of Parmesan. Add salt and red pepper flakes.
Stir in shrimp, tomatoes, and penne and transfer to baking dish. Sprinkle with remaining cheeses and bake covered for about 10 minutes. Remove cover and let top brown a bit if you’d like a more crispy top.
Remove from oven and let cool a tad, then sprinkle remaining parsley.