Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Juice + zest of 1 lemon
- 12 oz penne pasta
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Extra 1/4 cup mozzarella for topping
Instructions
- Cook pasta until al dente. Drain and set aside.
- In a skillet, melt butter with olive oil. Sauté garlic and red pepper flakes for 1 min.
- Add shrimp, lemon zest, and juice. Cook for 3–4 min until pink. Remove shrimp.
- Whisk in flour for 1 min, then slowly add milk and cream until smooth.
- Stir in cheeses, seasonings, and let melt. Add cooked pasta and shrimp.
- Transfer to a baking dish. Top with extra mozzarella.
- Bake at 375°F (190°C) for 20 min until golden and bubbling.
Notes
- Use pre-cooked shrimp for speed, just reduce cooking time slightly.
- Add baby spinach or sun-dried tomatoes for extra flavor.
- Reheats well — cover loosely and bake at 300°F until warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 210 mg