SHRIMP CAPRESE PASTA
Makes 4 to 6 servings
You won’t believe how quickly this baked pasta comes together. Fresh tomatoes and herbs balance the rich, cheesy goodness in this soon-to-be summer staple.
1 pound large fresh shrimp, peeled, deveined, and tails removed8 ounces penne pasta, cooked according to package directions1 (15-ounce) jar Alfredo sauce1 (8-ounce) ball fresh mozzarella cheese, chopped1 (8-ounce) container cherry tomatoes, sliced2 tablespoons chopped fresh basil1 clove garlic, minced1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepperGarnish: fresh basil, crushed red pepper
1. Preheat oven to 425°.
2. In a large bowl, stir together shrimp, pasta, Alfredo sauce, three-fourths of cheese, half of tomatoes, basil, garlic, salt, and peppers. Pour mixture into a 10-inch cast-iron skillet. Top with remaining cheese and tomato. Spray a…
