Creamy Shrimp Alfredo Pasta Bake: A Cheesy, Garlicky Delight

Ingredients:

• 10 oz penne pasta (cooked, drained, rinsed, and coated with olive oil)
• 3 Tbsp butter (divided: 1 Tbsp & 2 Tbsp)
• 1 Tbsp minced garlic
• 1 lb medium to large shrimp (peeled and deveined)
• 3 Tbsp fresh parsley (chopped, divided: 2 Tbsp & 1 Tbsp)
• 2 tsp dill
• 1 Tbsp lemon juice
• 2 Tbsp all-purpose flour
• 1/2 cup chicken broth
• 1 cup milk
• 2 large tomatoes (chopped)
• 1/4 tsp each salt & pepper (adjust to taste)
• 3/4 cup shredded Parmesan cheese (divided: 1/2 cup & 1/4 cup)
• 1/2 cup shredded Romano cheese
• 1/4 cup grated Mozzarella cheese (divided: 3 Tbsp & 1 Tbsp)

Preparation:

Preheat your oven to 350°F (175°C). Coat a large oven-safe skillet with 1 tsp vegetable oil and heat over medium flame. Melt 1 Tbsp butter, add minced garlic, and sauté for 30 seconds. Add shrimp, 2 Tbsp parsley, and dill. Cook until shrimp turn pink (3-4 minutes), then remove and set aside. In the same skillet, melt 2 Tbsp butter, whisk in flour until golden, then add chicken broth and milk. Stir in tomatoes, salt, pepper, 1/2 cup Parmesan, Romano cheese, and 1 Tbsp Mozzarella. Combine with half the cooked penne pasta, add shrimp, and mix well. Top with remaining Mozzarella, Parmesan, and parsley. Bake for 8-10 minutes until bubbly. Broil for 2-3 minutes for a golden crust. Serve hot and enjoy this indulgent, creamy shrimp Alfredo pasta bake!