Garlic Shrimp Baked Penne {This Casserole has a Secret!}

It’s so garlicky… it’s so cheesy… no secret there.

And no, the secret isn’t that it’s covered in ooey gooey homemade alfredo (although that particular detail certainly doesn’t hurt its case).

The secret is that it’s light!  {Shhh… don’t tell my husband}.

I know this isn’t much of a spring time recipe, but you really should try it.  Don’t let my terrible photos fool you, I was just eager to dig in.

Light Garlic Shrimp Baked Penne

From A Pinch of Yum

Ingredients:

• 1 lb. raw, deveined tail-off shrimp
• 5 large cloves garlic, minced
• 1 1/2 tablespoons butter
• 6 ounces whole wheat penne pasta
• 1 can fire roasted tomatoes with garlic
• 1 tablespoon flour
• 5 oz can fat free evaporated milk
• 1 ounce light cream cheese
• 1/3 cup chicken broth
• salt and pepper to taste
• 1/3 cup Parmesan cheese for topping

Directions:

1. Pre-heat oven to 375 degrees.  In a skillet, melt 1/2 tablespoon butter and add 2 cloves minced garlic. Saute for 1 minute or until garlic is soft and fragrant. Add shrimp and cook about 3 minutes on each side, until no longer pink.
   
2. Cook pasta as directed until al dente. Drain and return to pan. Drain tomatoes and add to the pasta. Add cooked shrimp.
   
3. In a small skillet, melt 1 tablespoon butter and add 3 cloves minced garlic over medium-high heat. Saute for 1 minute. Add flour and stir until a soft, sticky mixture forms – about 1 minute. Add half of the evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add the rest of the evaporated milk. As the mixture thickens and bubbles again, add the cream cheese and whisk until smooth. As the mixture thickens, add the chicken stock to thin out the sauce. Season with salt to taste.
4. Pour sauce immediately over pasta and mix gently; pour into 8×8 baking dish.
   
5. Top with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top.