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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
