Seafood Pasta Casserole

8 ounces penne pasta

3 tablespoons butter

1 tablespoon olive oil

1 1/2 teaspoons garlic powder

12 ounces medium-sized shrimp peeled, deveined, tails removed

1 tablespoon dried parsley

2 tablespoons all-purpose flour

1 cup chicken broth (or 1 cup water plus 1 teaspoon chicken Better Than 

   Bouillon)

1 cup milk

1 tablespoon lemon juice (or 1 packet True Lemon)

¼ teaspoon pepper

3/4 cup grated Parmesan cheese (I use the green can stuff)

2 cups shredded Mozzarella cheese, divided

Preheat oven to 350 degrees F.

Cook penne in a large pot of lightly salted water. Cook according to package, drain and set aside.

Thaw and drain the shrimp and remove the tails if necessary.

In a skillet melt the butter and add the olive oil. Add flour and whisk until smooth. Add in chicken broth and milk, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice and pepper and stir. Add salt to taste, if desired.

Add in parmesan cheese, along with 2 tablespoons of Mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.

Add 3/4 of the shrimp and cooked pasta into the cheese sauce and mix to fully coat the pasta.

Place mixture in a 13x9 inch baking dish.

Place the remaining 1/4 of the shrimp on top, followed by sprinkling the remaining Mozzarella on top.

Bake for 10 minutes, or until cheese melts and lightly browns. Serve and enjoy!

Adapted from BrooklynFarmerGirl.com