Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 2 cups low-fat milk
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 tbsp all-purpose flour
  • 12 oz penne or rotini, cooked slightly under al dente
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until opaque and pink. Stir in minced garlic for the last 30 seconds until fragrant, then remove shrimp from the pan and set aside.
  2. In the same skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until the mixture thickens. Remove from heat and stir in the Parmesan cheese and nutmeg until smooth.
  3. Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, toss the undercooked pasta with the Alfredo sauce until coated. Fold in the seared shrimp.
  4. Sprinkle mozzarella cheese evenly over the top. Bake for 10-15 minutes, or until the cheese is bubbling and mahogany-colored around the edges. Garnish with fresh parsley before serving.