Garlicky Shrimp Alfredo Bake

INGREDIENTS

10 oz. penne (Sub'd yolk free egg noodles)

3 tbsp. Unsalted butter

3 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

3 tbsp. chopped fresh parsley

2 tbsp. all-purpose flour

3/4 c. milk (Sub'd Almond milk)

1/4 c. low-sodium chicken broth

1 c. shredded mozzarella

1/4 c. plus 2 tablespoons shredded Parmesan

Freshly ground black pepper

DIRECTIONS

Preheat oven to 350 degrees F. 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. 

Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. 
Add garlic, shrimp, and 2 tablespoons parsley. 

Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. 
Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, 
then add flour and whisk until golden, 1 to 2 minutes. 

Add milk and chicken broth and bring to a simmer. 

Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. 

Season with salt and pepper.

Return shrimp to skillet. 

Add cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm.
Bake until melty, 5 to 7 minutes. 

Garnish with remaining tablespoon parsley and serve.

Source: Lindsay Funston @delish.com