1/4 cup unsalted butter melted
1 tbsp parsley fresh and chopped (or 1/2 tbsp dried)
1/2 lb shrimp peeled, devined, tail off
1 lb penne
2 cup heavy whipping cream
1 cup parmesan cheese plus more for topping
1 pinch salt to taste
1 pinch black pepper to taste
2 tbsp breadcrumbs
4 cherry tomatoes cut in fourths and seedy pulp disgarded
- Preheat oven to 450 degrees F.
- While oven preheats, prepare pasta to package instructions, reducing cook time by 1 minute. Drain pasta, cover, and set aside.
- Pour melted butter in the bottom of a deep 8x8 baking dish. Add raw shrimp and parsley, then toss to coat. Shrimp should line the bottom of the dish in an even layer.
- Cook shrimp in the oven for 15 minutes.
- While shrimp cooks, pour heavy whipping cream into a medium saucepan. Over medium heat, bring cream to a boil. Cook cream for 5 minutes, whisking constantly to avoid boiling over. After 5 minutes, add parmesan cheese and salt + pepper to taste. Bring mixture to boil again, continuing to whisk, and cook for another 30 seconds. Remove from heat.
- Add cooked pasta to cream sauce and then toss to coat. If shrimp is still cooking, cover and set aside pasta until shrimp is done.
- Once shrimp is done: Reduce oven temp to 350 degrees (Tip: prop oven door open for a few minutes to help it cool faster). Temporarily transfer shrimp and butter sauce to a small bowl. Pour pasta into the deep 8x8 baking dish, then add the buttery shirmp back in on top of the pasta. Finish off by sprinkling chopped cherry tomatoes, 1-2 tablespoons of parmesan cheese, and breadcrumbs on top.
- Bake pasta for 10-12 minutes or until cheese looks slightly melted and tomatoes are tender.
- Let parmesan baked shrimp cool for 5 minutes before serving.