In The Kitchen ~ Garlic Shrimp Alfredo

MrD loves Alfredo Pasta...combine that with shrimp and I know Im onto a winner. This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes.

1 lb peeled and deveined shrimp

8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

• Prepare penne per package directions, cooking to al dente stage; drain and set aside.
• Preheat oven to 350℉.
• Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. 
• Add the garlic, shrimp and 2 tbs of the parsley. 
• Cook shrimp until it’s pink on each side, about 4 minutes each side. 
• Remove the shrimp to a plate, keep warm.
• Melt the remaining 2 tbs butter in the same pan. 
• Stir in the flour being careful not to let it lump. 
• Cook until the butter/flour mixture is golden.
• Add the chicken granules/concentrated stock and stir well.
• Gradually add the milk, while stirring, until smooth.
• Add 3/4 cup of the mozzarella and the grated Parmesan or Romano.
• Stir until cheeses are melted and smooth. 
• Let this simmer for 5 minutes.
• Add the penne, tomato and shrimp to the pan and toss to combine.
• Top with the remaining mozzarella and the Panko crumbs.
• Bake for 5-8 minutes or until cheese is melted.
• Pop it under the broiler for about 3 minutes to brown the top. 
• Watch this carefully because it can easily burn.
• Garnish with remaining parsley.