Garlic. Shrimp. Alfredo. Three of my favorite things! Sometimes I have to cave into my cravings and eat all the pasta my heart (and stomach) desires. I love a classic red sauce and spaghetti, but it’s also hard to beat Alfredo sauce. I made this with shrimp, but it could easily be substituted with chicken. When you’re craving pasta, I suggest giving this recipe a try!
Garlic Shrimp Alfredo
Ingredients
- 12 oz mostaccioli
- 3 Tbsp butter
- 3 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 1½ Tbsp freshly chopped parsely
- salt
- 2 Tbsp all-purpose flour
- 1 cup milk
- ¼ cup chicken broth
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- black pepper
Instructions
- Preheat oven to 350°F. Cook pasta in a large pot according to its directions. Drain and set aside.
- In a large oven-safe skillet or Dutch oven melt 1 Tbsp butter with garlic. Once melted and garlic begins to create an aroma, add shrimp and fresh parsley. Season with a dash of salt.
- Cook shrimp until it is no longer opaque. Shrimp should be pink. Remove shrimp and set aside on a plate, keeping the butter and juices in the skillet/Dutch oven.
- Add the rest of the butter, letting it melt completely. Make a roux by stirring in the flour and cook for about 1 minute. Stir in the milk and broth and bring to a simmer. Stir in ¾ cup of the mozzarella and the Parmesan, seasoning with salt and pepper.
- Stir until sauce is smooth. If you prefer a thinner sauce, add more milk, if you prefer thicker, add more cheese or a little flour. Add shrimp and mostaccioli until evenly combined.
- Sprinkle the remaining mozzarella on top and bake until cheese is melted, about 5 or so minutes.
- Serve with garlic bread or breadsticks…delicious!
