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Roasted Garlic Shrimp Penne Bake

This Roasted Garlic Shrimp Penne Bake is a comforting, cheesy pasta dish bursting with sweet roasted garlic, juicy shrimp, and fresh veggies. Perfect for weeknights!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 12 oz penne pasta
  • 1 lb shrimp peeled and deveined
  • 1 head garlic roasted
  • 1 cup cherry tomatoes halved
  • 1 cup spinach leaves
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup olive oil for roasting garlic and sautéing shrimp
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • fresh basil for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized. Once cool, squeeze out the roasted garlic cloves and set aside.
  • Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside, reserving some pasta water.
  • Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  • In the same skillet, add roasted garlic cloves and mash slightly. Add halved cherry tomatoes and cook for 2-3 minutes until softened. Toss in spinach leaves and cook until wilted.
  • Return shrimp to skillet. Add cooked penne pasta and toss gently. Add reserved pasta water if mixture seems dry.
  • Transfer pasta mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
  • Bake at 375°F (190°C) for 15-20 minutes until cheese is melted, bubbly, and golden brown.
  • Remove from oven and let cool slightly. Garnish with fresh basil leaves before serving.

Equipment

  • Baking Sheet
  • Large Pot
  • Large Skillet
  • Baking Dish
  • Mixing spoon
  • Cheese Grater
  • Aluminum Foil

Notes

  • Use frozen shrimp if fresh isn’t available; they thaw quickly and still taste great.
  • Swap cherry tomatoes with sun-dried tomatoes for a richer winter flavor.
  • Substitute spinach with kale or arugula if out of season.
  • Avoid overcooking shrimp to keep them tender and juicy.
  • Store leftovers in an airtight container in the fridge for 2-3 days and reheat gently.