Garlic Butter Shrimp and Penne Bake (Print-Friendly Version)
Penne and shrimp are baked with garlic butter and mozzarella. This version has no cream or lemon sauce, unlike the separate linguine scampi bake.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound medium shrimp, peeled and deveined
02 - 12 ounces penne pasta
03 - 2 tablespoons olive oil
04 - 4 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 0.5 teaspoon red pepper flakes (optional)
07 - 1 teaspoon Italian seasoning
08 - Salt and freshly ground black pepper, to taste
09 - 0.25 cup chicken broth
10 - 0.25 cup grated Parmesan cheese
11 - 1.5 cups shredded mozzarella cheese
12 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook penne to al dente, reserving half a cup pasta water before draining.
02 - Heat oil and two tablespoons butter in a skillet. Cook shrimp just until firm, pearly and opaque; transfer to a clean plate. Lower heat and add the remaining butter, garlic, optional flakes and Italian seasoning.
03 - Add broth and stir briefly. Toss in pasta and three-quarters cup mozzarella, loosening with a little reserved water if needed. Fold in shrimp and transfer to the dish.
04 - Cover with Parmesan and the remaining mozzarella. Bake about fifteen to twenty minutes, checking the center reaches 165°F; stop once hot rather than prolonging the bake to darken the top. Add optional parsley.
# Extra Suggestions:
01 - Two tablespoons cook the shrimp and two tablespoons carry the garlic into the sauce. Keep both portions measured before starting.
02 - A small addition helps coat the penne without changing this into a cream sauce. Add gradually so liquid does not pool.