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Buttery Garlic and Herb Shrimp and Pancetta Pasta Bake


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


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

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