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