Shrimp Alfredo Bake

​8 ounces penne or rotini
4 tablespoons butter, divided
3 cloves garlic, minced
1 pound large shrimp, peeled, deveined and patted dry
salt
red pepper flakes
3 tablespoons minced fresh parsley, divided
2 tablespoons flour
1 ½ cups milk
½ cup chicken broth
1 cup shredded mozzarella, divided
½ cup shredded parmesan cheese, divided
1 cup chopped tomato
 
1.  In a large pot of salted water, cook pasta until al dente; drain and set aside.
 
2.  Meanwhile, preheat oven to 375.  Heat 2 tablespoons butter over medium in a large ovenproof skillet.  Add garlic and shrimp; season with salt and red pepper flakes to taste, and 2 tablespoons parsley.  Cook, tossing, until shrimp is pink throughout; transfer shrimp and garlic to a bowl and set aside.
 
3.  Heat remaining butter in same skillet; whisk in flour and cook, stirring, for 2 minutes.  Whisk in milk and chicken broth until smooth and thickened.  Remove from heat and stir in ¾ cup mozzarella and ¼ cup parmesan.  Return shrimp and garlic to skillet along with pasta and tomatoes; toss to coat.  Sprinkle with remaining cheeses and bake for 15 minutes or until cheeses melt.  Broil for 5 minutes, then let stand for 5 minutes before serving. 

Revised November 2017