Buttery Garlic and Herb Shrimp and Pancetta Pasta Bake

Directions

Prep
20 min
Cook
20 min
Total
40 min
-
Step 1
Preheat oven to 400°F.
-
Step 2
Cook noodles to al dente, set aside.
-
Step 3
Cook pancetta in small pan, set aside, keep grease.
-
Step 4
Melt 1 tbsp. butter in large skillet
-
Step 5
Add 3 cloves minced garlic cook 1-2 minutes until fragrant.
-
Step 6
Add shrimp and parsley, saving some parsley for garnish, cook 3-4 minutes over medium high heat.
-
Step 7
Remove shrimp from pan leaving everything else, set aside, turn burner to medium low.
-
Step 8
Add remaining 2 tbsp. butter to pan.
-
Step 9
Once butter is melted, mix in 2 tbsp. flour, cook 1 minute until thickened.
-
Step 10
Add pancetta with some grease, 1 1/2 cups of milk, and 1/4 cup chicken broth.
-
Step 11
Mix ingredients together and bring to a simmer.
-
Step 12
Add 1/2 cup mozzarella and 1/2 cup Italian blend cheese.
-
Step 13
Season with 1 tbsp. Buttery Garlic and Herb Rub and mix.
-
Step 14
Add shrimp, tomatoes, and cooked penne and mix.
-
Step 15
Place mix in a baking pan and top with 1/4 cup mozzarella and 1/4 cup Italian cheese blend.
-
Step 16
Bake 10 minutes at 400°F or until melted and bubbly.
-
Step 17
Garnish with parsley and serve

20 min Prep
20 min Cook

6 to 8 Servings
Ingredients
1 lb. medium shrimp, peeled and deveined
3 garlic cloves, minced
3 tbsp. butter, divided
2 tbsp. parsley divided
1 tbsp. and 1/2 tsp. Buttery Garlic and Herb Rub
4 oz. pancetta, diced (use bacon if pancetta is unavailable)
2 tbsp. all purpose flour
1 1/2 cups of milk (whole or 2%)
1/4 cup cicken broth
3/4 cup shredded mozzarella cheese
3/4 cup shredded Italian blend cheese
2 Roma tomatoes, diced
6 cups penne