Garlic Shrimp Pasta Bake

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try

Garlic Shrimp Pasta Bake Ingredients

• 1 teaspoon vegetable oil

• 1 (10 ounce) package penne pasta

• 3 tablespoons butter, divided

• 1 tablespoon minced garlic

• 1 pound uncooked medium shrimp, peeled and deveined

• 3 tablespoons chopped fresh parsley, divided

• 2 teaspoons chopped fresh dill

• 2 tablespoons all-purpose flour

• cup chicken broth

• 1 cup milk

• 2 large tomatoes, chopped

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• cup grated Parmesan cheese

• cup grated Romano cheese

• cup shredded mozzarella cheese

How to Make Garlic Shrimp Pasta Bake

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

3. Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.

4. Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.

5. Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.

6. Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Garlic Shrimp Pasta Bake Nutritions

• Calories: 423.3 calories

• Carbohydrate: 42.3 g

• Cholesterol: 156.2 mg

• Fat: 15.5 g

• Fiber: 2.6 g

• Protein: 29.2 g

• SaturatedFat: 8.6 g

• ServingSize:

• Sodium: 982.4 mg

• Sugar: 5.5 g

• TransFat:

• UnsaturatedFat:

Garlic Shrimp Pasta Bake Reviews

• I would give this 10 stars if I could. Followed the recipe exactly and it was amazing. Loved the flavors.

• Made this for dinner it was loved by all no changes perfect as issues

• My family loved it, will definitely make this again. The only change I made was using dried parsley and dill because I didnt have fresh, but it was still delicious.

• Wonderful as written.

• Pretty good. Make sure to let it it after baking to absorb liquids.

• Turned out so amazing Literally this dish is like something youd get from a restaurant. I didnt use Romano cheese I just added extra parm and it still turned out delicious

• I would 100% make this dish again. Perfect and easy to make for a family meal. I made it without dill (only because I forgot to buy it from the store) and it was a hit. Paired with a nice Chardonnay called Buttercup.

• My boyfriend made this without the tomato, with dried tarragon instead of fresh dill, dried instead of fresh parsley, and more parmesan in place of Romano cheese. Hes not much of a cook, but this came out so well. Absolutely delicious

• Just made this and substituted chicken and bacon for shrimp (not on hand). the slight lemon garlic profile on the sauce was refreshing. adding to my fall go to recipies.

• Yummy

• Really delicious Tasty comfort food. Smells amazing when you cook it too...

• Absolutely delicious and easy to make. Will definitely make it again. Thank you.

• To make it a bit creamier I added cream cheese.

• Soooo delicious I agreed scallops with the shrimp and I did not use still because I dont like the taste. I used bow tie noodles. Super easy and my husband loved it

• TREMENDOUS RECIPE I sauted some shiitake mushrooms to add some rich umami flavor. My whole family scarfed it down in minutes. I usually cook meals to last two days. There were no leftovers that night. Will definitely make this again.

• Delicious

• I didnt have any chicken stock on hand so I just used water and I dont think you could tell the difference. Also, I added a smidgeon extra mozzarella cheese. It was delicious.

• This came out so good The whole family loved it. Would not change a thingI will say these pictures make it look dry, but once you scoop it out its definitely not.. picture does not do it justice lol

• Delicious. Didnt make many changes.

• This recipe was a hit

• I baked it and it tasted a lil bland so I added more cheese than called for and salted it after it baked and it was sooo good.

• This is one of the best recipes Ive ever tried, everyone in my house loved it I did make a few changes...I didnt have fresh dill and parsley so I used dry. I also added a ex- large chicken breast chopped into bite size pieces. As I stated...out of this world I will definitely make it again. Thanks to whomever came up w this recipe

• This recipe is fantastic However, I did tweak the recipe a bit. I DID NOT use any dill...not a fan...but I did add bacon and mushrooms. I added them with the shrimp as it was cooking. Turned out fantastic I will definitely make this dish again.

• This is an awesome recipe l made it as is with no additions or subtractions. Definetly will make it again ......and again

• Followed the recipe didnt have dill but truly a new family favorite. Delicious

• I loved this recipe. Everything sounded perfect especially with so many reviews saying they did not change a thing. My men in the house loved it and thought it wasnt too rich and cheesy. With that in mind I did alter it slightly only b/c of what I had in the house. Instead of the Parmesan, Romano and Mozzarella noted in the recipe, I used 1/2 c. of Italian Blend shredded cheese. I had only 1 lb of large shrimp but next time I will go with the suggested medium shrimp and maybe add a bit more. Also my son went to the pantry and got some crushed red pepper to add to his dish. That gave it a little zing. Personally I will add more a bit more garlic next time. All in all this is a great recipe that I will make again. Thanks Ed and Angela

• Followed recipe exactly, no changes. It was delicious. Definitely will make this again

• Followed the recipe exactly. Sauce is amazing. Love it.

• This was excellent,I didnt have the penna so I used linguine and it was amazing ,basically its just the shape But we loved it.

• One of the best recipes I have ever made I chose to use 1.25 lbs. of shrimp and about 1 cup of pasta instead because my husband can eat a lot and my family devours shrimp Because of this, the bake time was a little longer, I suggest if you make the serving size a bit larger, to preheat your oven to 370 instead of 350, and it wont take as long to cook. With my portion size of choice, 8-10 minutes at 350 did not allow the cheese to bubble or for the dish to turn a golden brown as instructed. So at 370 for about 15-20 minutes, it came out perfect for me. I highly recommend this, its easy, its fun, and its yummy.

• It turned out DELICIOUS followed the recipe to the T. Easy and fast.

• Very good, I made exactly as written except I didnt have any dill on hand.

• Wow Great Dish Looking forward to the leftoversI doubled the Romano and ended up adding a Tbsp cornstarch to thicken near the end - juicy shrimp...full of flavour.

• This was fairly quick and easy and super tasty. I had to change a few things as I was making it on the fly. I didnt have parsley or dill but rosemary did just fine. I didnt have any fresh tomatoes, so I drained a can of diced tomatoes. Still delicious. Looking forward to making it as written

• Good a little bland for my taste buds but hubby enjoyed it.

• This was awesome My mother absolutely loved it I didnt have Romano Cheese so I didnt add it but it was still tasty because it has enough cheese. This was definitely a 5 star recipe

• Amazing. Great flavor. Best shrimp dish Ive made- and I followed the recipe

• I followed the recipe exactly, except I doubled the recipe for the sauce and used half the pasta. (We love saucy pasta) This was very easy to make and the whole family loved it. I do not have an oven proof saucepan, so I just put everything in a casserole dish and baked it. I will definitely make this again.

• Recipe is amazing No changes had to be made.

• This dish is absolutely delicious I did use a whole pound of pasta and added a few extra shrimp. I also used half&half instead of milk bc I only had skim and I didnt think it would thicken up enough. Making it again this week

• I had to double the recipe for the number of people being served, but oh my goodness It was excellent Easy to make; non-stop compliments. Will definitely make it again, but will probably peel back on the tomatoes.

• Very tasty. I did add to this a bit, because I did wind up using a 16oz box of pasta, so I added just a touch more of all the ingredients. I also added a chicken boullion to the sauce and a bit of red pepper flakes (1/2 tsp)ish which werent part of the recipe and I saved some of the pasta water and did add a little, knowing the pasta would soak up the liquid. Quick, tasty, excellent