Bring the iconic taste of Olive Garden's baked parmesan shrimp to the comfort of your own dinner table with this spot-on copycat shrimp pasta bake recipe.
‣ 1 pound penne ‣ 1/2 pound large shrimp, peeled, devined, tail off ‣ 1/3 cup unsalted butter, melted ‣ 1 1/2 tablespoons fresh chopped parsley ‣ 3 cups heavy whipping cream ‣ 1 3/4 cups grated parmesan cheese, divided ‣ 1/4 teaspoon salt, or to taste ‣ 1/4 teaspoon black pepper, or to taste ‣ 3 tablespoons breadcrumbs ‣ 6 cherry tomatoes, cut in fourths and seedy pulp disgarded
Add the shrimp, melted butter, and parsley to an 8×8 baking dish, then toss to coat. Arrange the shrimp in an even layer along the bottom of the dish. Once done, send it off to bake!
hile the shrimp bakes, prepare the sauce. Add the heavy whipping cream to a large saucepan, bring to a boil, then cook, whisking constantly, for about five minutes. Add parmesan cheese, then season with salt and pepper. Cook for about 30 seconds more, then remove the saucepan from heat.
Prepare the pasta per the package instructions but reducing the total cook time by 1 minute. Add the cooked pasta to the sauce, then toss well to coat.
Once the shrimp is done baking, temporarily transfer the shrimp and butter to a small bowl. In the now-empty baking dish, add the sauce-covered pasta, then pour the shrimp and butter sauce on top. Finish it off by topping everything with chopped cherry tomatoes, more parmesan cheese, and breadcrumbs.