*Homemade* Creamy Garlic Shrimp Pasta Bake 🍝
Creamy Garlic Shrimp Pasta Bake
Ingredients:
8 oz penne pasta
1 lb large shrimp, peeled and deveined
4 tbsp butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper. Sauté until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat.
Make the Sauce:
In the same skillet, reduce heat to low and add the heavy cream. Stir to combine and cook for about 2 minutes.
Add the cooked pasta, sautéed shrimp, and 3/4 cup of the shredded mozzarella cheese to the skillet. Stir everything together until well mixed.
Transfer to Baking Dish:
Pour the pasta mixture into a greased baking dish. Top with the remaining mozzarella cheese and grated Parmesan cheese.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
Remove the pasta bake from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.
Okay, fellow food lovers! If you're anything like me, you're always on the hunt for that perfect dish that's both comforting and relatively easy to whip up. This Creamy Garlic Shrimp Pasta Bake has quickly become a star in my kitchen, and I can't wait to share some extra tips and tricks I've picked up to make it even more amazing for you! First off, let's talk about the star of the show: the shrimp! To ensure your shrimp are perfectly tender and juicy, not rubbery, make sure not to overcook them in the skillet. They really only need about 2-3 minutes per side until they just turn pink and opaque. Another little trick I use is to pat them dry with a paper towel before adding them to the pan. This helps them get a better sear and prevents them from steaming. While penne pasta is fantastic for catching all that creamy sauce, don't feel limited! I've also made this with rotini, fettuccine, or even rigatoni, and it works wonderfully. Just cook whichever pasta you choose to al dente, as it will continue to cook slightly in the oven. Want to elevate the flavor even more? Consider adding a splash of dry white wine (like Chardonnay or Pinot Grigio) to the garlic butter sauce after the garlic has become fragrant and before adding the cream. Let it simmer for a minute or two to cook off the alcohol, and it adds a lovely depth. For a veggie boost, a handful of fresh spinach or sun-dried tomatoes stirred in with the pasta and shrimp can really brighten up the dish. And for the cheese lovers out there – why not experiment? While mozzarella and Parmesan are classic, a little provolone or gruyere mixed in can add a different dimension of cheesy goodness. Sometimes, I also like to sprinkle a bit of red pepper flakes into the sauce for a subtle kick, especially if I'm serving it to adults. This pasta bake is truly a lifesaver for busy weeknights. You can prep some components ahead of time! Cook the pasta and shrimp, and even make the sauce a day in advance. Store them separately in the fridge, then combine and bake when you're ready for dinner. It's also a fantastic dish for meal prepping; leftovers reheat beautifully! To reheat, I usually cover it lightly with foil and pop it back into a 300°F (150°C) oven until warmed through, or a quick zap in the microwave works too, though the oven gives a better texture. Serve this hearty pasta bake with a simple green salad and some crusty garlic bread to soak up every last drop of that amazing sauce. It’s a complete meal that always gets rave reviews. Trust me, once you try this, it'll be on your regular rotation!
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