A satisfying and easy dinner to whip up when you’re in the mood for garlicky shrimp!
The night before or two or even three is fine, thaw 1/2 lb (I used a large mason jar) frozen medium shrimp, peeled and deveined. After cooking, you will take off the tails.
Cook 1/2 box penne pasta, 9min. I used mini penne. They’re so satisfying and cute! If you cook ahead and run to the store like I did, toss with a dash of olive oil so they don’t stick.
Meanwhile, prep:
Chop 3 large cloves garlic
1 plum tomato or any nice tomato
3 Tb parsley
Juice 1 Tb lemon
Have 2 Tb flour
In 1Tb oil and 1 Tb butter, sauté the garlic briefly, 30 sec.
Add 2Tb parsley and the shrimp, cook 3-4 min. Remove to a plate and take the tails off.
Have 1/2cup chicken broth, 1 cup milk and 1Tb lemon juice ready.
Put heat back on, with a whisk melt 2 Tb butter and add 2Tb flour, cook a minute.
Whisking, add broth then milk, stir in tomatoes and lemon juice.
Add a dash of pepper. No salt is necessary because of the cheese.
Stir in 1/2 cup parmesan and 1/2 cup romano cheese. The romano can be a strong flavor (made with sheep milk), use more parmesan in that case. Add 1Tb mozzarella. Once melted, stir in the penne. Add the shrimp and pour into casserole. Top with 1/4c mozzarella and 1/4c parmesan, remaining parsley.
Bake at 400 ten minutes until top starts to brown and it’s bubbly.
