Ingredients: |
Ingredients: 1 lb. penne pasta
1/2 c. butter
1/4 c. flour
2 garlic cloves, minced
2 1/2 c. milk
3 c. cottage cheese
1 tsp. salt
1/2 tsp. pepper
1 T dried parsley
¼ tsp. red pepper flakes
8 oz. cream cheese, softened
2/3 c. grated parmesan cheese
1 cup pasta water
1 lb. deveined, tail removed raw shrimp
2/3 cup panko crumbs
3 T butter
1 tsp. dried parsley flakes
1/8 tsp. red pepper flakes
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Directions: |
Directions:ook penne pasta in large pot of boiling, salted water. Reserve 1 cup pasta water. Drain.
COOK THE SHRIMP
Place a large non-stick skillet over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan in a single layer and cook, undisturbed on one side until golden, 1-2 minutes. Flip shrimp and cook another 1-2 minutes or until shrimp is pink and opaque. Remove from stove.
MAKE THE SAUCE
Melt butter in all-purpose pan; stir in flour. Add in minced garlic cloves. Add milk and cottage cheese; mix well. Stir in salt, pepper, parsley, and ¼ tsp. red pepper flakes. Add cream cheese slowly; mix until blended. Stir in grated parmesan cheese. Add in the 1 c. reserved pasta water and blend. Stir cooked pasta into milk/cheese mixture.
FINISH DISH
Coat bottom of baking dish with cooking spray. Pour pasta mixture into the baking dish. Distribute cooked shrimp evenly over pasta mixture.
GARLIC-BUTTER BREADCRUMBS
Melt butter in microwave-safe bowl. Stir in panko, parsley, 1 clove garlic, and ¼ tsp. red pepper flakes. Cover dish evenly with garlic-butter breadcrumbs.
Foil, label, and freeze.
BAKING DIRECTIONS (From freshly made)
Preheat oven to 425 degrees. Bake until breadcrumbs are golden brown and heated through, 12-15 minutes. Let cool 5 minutes.
FREEZER DIRECTIONS. Thaw completely. Preheat oven to 375 degrees. Bake, covered, for 35 minutes or until heated through. Increase oven temperature to 425 degrees. Uncover and bake 12-15 minutes longer until breadcrumbs are golden brown. |
This recipe for Penne Shrimp Alfredo (Take & Bake) is from