Cheesy Shrimp and Penne Alfredo Bake

Method

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
2. Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add the garlic, shrimp, and parsley, and season with salt. Cook until the shrimp turn pink and are no longer translucent, about 2 minutes per side. Transfer the shrimp to a plate, leaving the juices in the skillet.
3. Add the remaining 2 tablespoons of butter to the skillet and let it melt. Stir in the flour and cook for 1 minute. Gradually add the milk and chicken broth, stirring constantly, and bring to a gentle simmer. Cook until the sauce thickens slightly.
4. Reduce the heat to low and stir in 3/4 cup of the mozzarella and 1/4 cup of the Parmesan until melted and smooth. Season with salt and pepper to taste.
5. Add the cooked shrimp, tomatoes, and penne to the skillet, tossing everything to coat evenly with the sauce. If the mixture seems too thick, add a splash of milk.
6. Sprinkle the remaining 1/4 cup of mozzarella and 2 tablespoons of Parmesan over the top. Transfer the skillet to the oven and bake until the cheese is melted and bubbly, 5 to 7 minutes.
7. Remove from the oven and garnish with additional chopped parsley before serving.