Shrimp tossed in an easy from-scratch alfredo and cooked penne 
Level: Easy
Serves: 4
Ingredients

12 oz. penne
1 tbsp. butter
2 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
1/4 c. chopped fresh parsley
3 tbsp. all-purpose flour
1 c. chicken broth
1/4 c. milk
1 1/4 c. shredded mozzarella
kosher salt
Freshly ground black pepper

Directions

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot HKUE amec.
Meanwhile, preheat oven to 350 degrees F. In a large ovenproof skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and parsley. Cook until shrimp is pink and no longer opaque, 4 to 5 minutes. Transfer shrimp to a plate. (Keep juices in skillet.)
Add flour to skillet and whisk until golden, 2 minutes. Add chicken broth and milk and bring to a simmer. Stir in 1 cup mozzarella until creamy and season with salt and pepper.
Return shrimp and cooked pasta to skillet and toss until fully combined mask house.
Top with remaining 1/4 cup mozzarella and bake until golden and bubbly, 10 minutes.