Ingredients (Serves 6)
12 oz pasta (penne, ziti, or rigatoni)
1Â lb large shrimp, peeled & deveined
3 tbsp butter
3 garlic cloves, minced
1 small onion, finely chopped
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
1 cup chicken broth
1 tsp paprika
½ tsp chili flakes (optional)
Salt & black pepper, to taste
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tbsp olive oil (for shrimp)
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta → Boil pasta in salted water until al dente. Drain and set aside.
Cook shrimp → In a skillet, heat olive oil. Season shrimp with salt, pepper, and paprika. Cook 1–2 minutes per side until pink. Remove and set aside.
Make creamy sauce → In the same skillet, melt butter. Add onion and garlic, sauté until fragrant. Stir in flour to make a roux. Slowly whisk in milk, cream, and broth until smooth and thickened.
Cheese it up → Stir in mozzarella, cheddar, and half of the Parmesan. Season with paprika, chili flakes, salt, and black pepper.
Assemble → Mix pasta with the creamy cheese sauce and spread into a greased baking dish. Arrange shrimp on top. Sprinkle with remaining Parmesan.
Bake → Bake at 375°F (190°C) for 20 minutes, or until golden and bubbling. Broil for 1–2 minutes if you want extra browning.
Serve → Garnish with fresh parsley and dig in!
