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Garlicky Shrimp Alfredo Bake

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Shrimp tossed in an easy from-scratch Alfredo sauce and penne and baked until you have cheesy goodness.


  • 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)


  • Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain.
  • Meanwhile, 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.)
  • Add 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.
  • Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.)
  • Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes.
  • Garnish with parsley before serving.

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