It’s been tough trying to make time to cook and create new blog recipes, so when I do, I make sure they count. And not to toot my own horn, but this is a damn good one! I originally set out to make a simple pasta bake with tomatoes and basil, but when I saw my cilantro just sitting in the windowsill on the verge of wilting, I made a last minute decision to use it instead. I love this fragrant herb because it adds robust flavor to any dish and seems to marry perfectly with lime.
A creamy zesty cheese sauce, tender juicy shrimp, fresh lime juice, and just the right amount of spice without overpowering the other flavors makes this my new go-to pasta dish! I made this for my parents and before she had even finished her plate, my mom was already requesting for it to be made again.. as in the next day! She may or may not be slightly biased, but I’m confident enough in this recipe myself to tell you that it will become a favorite of your family’s too!
(makes 6-8 servings)
Ingredients:
8oz penne pasta
3 Tbs butter, divided
1lb medium sized shrimp, uncooked
1 tsp crushed red pepper flakes
Ground sea salt and black pepper, to taste
For the sauce:
2 Tbs unsalted butter
3-4 garlic cloves, minced
1 Tbs all-purpose flour
3/4 cup milk
8oz light cream cheese
1/4 cup chicken broth
1 tsp lime zest
Juice from half a lime
1/2 cup mozzarella cheese
3 roma tomatoes, diced
1/4 cup fresh cilantro leaves, finely chopped
Ground sea salt and black pepper, to taste
Bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook until al dente (about 7-8 minutes). Drain water out and return to pot. Add 1 tablespoon of butter and toss to keep the noodles from sticking.
Preheat oven to 350 degrees F (176 degrees C) and lightly grease a large casserole dish.
Next you’ll melt the remaining two tablespoons of butter in a large skillet over medium heat. Once hot, add shrimp and season with crushed red pepper, salt, and pepper.
Saute for 2-3 minutes or until lightly pink and opaque. Remove from heat and add to the pasta.
Use the same skillet to make the sauce.
Melt butter in the skillet over medium heat. Add garlic and cook for 1 minute or until fragrant. Whisk in flour and cook another minute. Slowly whisk in milk and cook another 1-2 minutes, whisking constantly, until mixture is thickened. Stir in cream cheese, chicken broth, lime zest, and juice until cream cheese is melted and smooth.
Stir in mozzarella cheese, tomatoes, and cilantro, season with salt and pepper, and then pour over pasta and shrimp mixture. Use a rubber spatula to scrape the sauce out from the pan. Gently stir to coat all of the ingredients evenly.
Transfer to prepared baking dish, lightly pack down the top, add a bit more of mozzarella, and then place in the oven to bake for 15 minutes or until cheese is melted on top.
Enjoy!
Marcia R. says
Printed out, ready to go!!