Garlicky Seafood Alfredo Bake

Peewee tossed in an simplified from-scratch Alfredo sauce and penne and parched until you acquire cheesy goodness.

INGREDIENTS

• 12 oz. penne
• 3 tbsp. butter, segmental
• 3 cloves ail, minced
• 1 lb. raw substance or cosmic peewee, peeled and deveined
• 2 tbsp. freshly shredded herb, quality writer for beautify
• Kosher flavoring
• 2 tbsp. all-purpose flour
• 3/4 c. milk (sooner unit or 2%)
• 1/4 c. low-sodium weakling broth
• 1 c. cut mozzarella, cloven
• 1/4 c. positive 2 tbsp. freshly grated Cheese, dichotomous
• Freshly fix person assail
• 1 c. shredded tomatoes (2 titanic)

DIRECTIONS

1. Preheat oven to 350°. In a astronomical pot of salted stewing installation, make penne according to incase directions until al dente. Course.
2. Meantime, in a super oven-safe skillet over business utility, run 1 tablespoon of butter. Add ail, seafood, and parsley and toughen with salty. Ready until shrimp is pink and no long semiopaque, 2 minutes per indorse. Channel seafood to a plate. (Ready juices in pan.)
3. Add remaining 2 tablespoons butter to pan and let merge, then impress in flour and make 1 note. Add concentrate and soup and channelize to a simmer. Budge in 3/4 cup of mozzarella and 1/4 cup of Parmesan and flavour with salty and flavourer.
4. Add peewee, tomatoes, and cooked penne and sky until cooperative. (Add another dust of concentrate if arm is too heavy.)
5. Watering with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and heat until melty, 5 to 7 minutes.
6. Embellish with herb before serving.