THE BEST GARLIC SHRIMP PASTA BAKE
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.
Absolutely delicious and easy to make. Will definitely make it again. Thank you.
I would give this 10 stars if I could. Followed the recipe exactly and it was amazing. Loved the flavors.
I have not cooked this particular recipe, but I would definitely change a few things based on reading it.
First of all use extra vigin olive oil instead of vegetable oil. I would sautee the shrip in olive oil, butter and a few cloves of fresh garlic. Garnish with some fresh basil and freshly grated parmesean cheese. You could also add some fresh peeled/seeded plum tomatoes.
Simple but not sure why some of the steps are in there? Like many others I did the following. 1. Pasta and strain 2. Saute the garlic, butter and shrimp in a pan. 3. Season with salt, pepper, dash of cayenne, onion powder, parsley, orageno. 3. Toss in pasta. 4. Serve. No leftovers and everyone loved it.
I think this is a very easy dish, and the flavor suggests otherwise. But I did put my own spin on it. I sauteed the garlic in a pan in butter, then added the shrimp and sauteed, then the pasta.. with a little bit of salt and cheese.. easy 🙂
I made a lot of modifications and it turned out great. I sauteed the garlic in olive oil and butter. Then I added the shrimp, 2 tomatoes, about 1 tsp of lemon juice, dash of pepper, dash of cayenne pepper, onion powder and about a tsp of tarragon. Served with the parmesan cheese. We loved it!
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!
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
1/2 cup chicken broth
1 cup milk
2 large tomatoes, chopped
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/4 cup shredded mozzarella cheese
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
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 …