Published Jul 10th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 6 servings Calories 423.3

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Recipe Ingredients

  • 1 teaspoon vegetable oil
  • 1 (10 ounce) package penne pasta
  • 3 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons chopped fresh parsley, divided
  • 2 teaspoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • ½ cup chicken broth
  • 1 cup milk
  • 2 large tomatoes, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ cup grated Parmesan cheese
  • ½ cup grated Romano cheese
  • ¼ cup shredded mozzarella cheese

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  3. 3 Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
  4. 4 Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
  5. 5 Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
  6. 6 Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Nutrition Facts

  • Calories 423.3
  • Carbohydrate 42.3 g
  • Cholesterol 156.2 mg
  • Fat 15.5 g
  • Fiber 2.6 g
  • Protein 29.2 g
  • Saturated Fat 8.6 g
  • Sodium 982.4 mg
  • Sugar 5.5 g

Chef's Notes

If the top of the dish is not a nice golden color after baking, you can broil it, watching closely, until top is golden, 2 to 3 minutes.


  1. My boyfriend made this without the tomato, with dried tarragon instead of fresh dill, dried instead of fresh parsley, and more parmesan in place of Romano cheese. He's not much of a cook, but this came out so well. Absolutely delicious!!
  2. My family loved it, will definitely make this again. The only change I made was using dried parsley and dill because I didn't have fresh, but it was still delicious.
  3. Pretty good. Make sure to let it it after baking to absorb liquids.
  4. Turned out so amazing!! Literally this dish is like something you'd get from a restaurant. I didn't use Romano cheese I just added extra parm and it still turned out delicious!!
  5. Wonderful as written.
  6. Really delicious!!! Tasty comfort food. Smells amazing when you cook it too...
  7. Absolutely delicious and easy to make. Will definitely make it again. Thank you.
  8. I would give this 10 stars if I could. Followed the recipe exactly and it was amazing. Loved the flavors.
  9. Made this for dinner it was loved by all no changes perfect as issues

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