Olive Garden Baked Parmesan Shrimp
Serving Size / Yield
- 1 lb Penne Pasta
- ¼ C Unsalted Butter
- 1 tbs Fresh Parsley, chopped
- ½ lb Baby Shrimp
- 2 C Heavy Whipping Cream
- 1 C Parmesan Cheese, plus more for garnish
- 1 Pinch of Salt
- 1 Pinch of Pepper
- 2 tbs Breadcrumbs
Start by preheating your oven to 450 degrees. Bring a large pot of salted water to a rolling boil and then add your pasta and cook until just under al dente according to package directions. Once finished, drain and run under cold water. Set aside and continue.
Continue by melting your butter in the microwave, about 30 seconds or less. Pour the melted butter into the bottom of an 8x8 baking dish. Toss in the raw baby shrimp and parsley. Stir and toss the dish to combine and then arrange the shrimp in a single layer. Set in the oven to bake for 10 minutes.
In the meantime, heat your heavy whipping cream in a medium saucepan over medium heat. Bring the cream to a boil and let cook for about five minutes while whisking constantly. Add your parmesan cheese along with a seasoning of salt and pepper to taste. Return the pot to a boil while whisking constantly. Let cook for an additional 30 seconds before removing from the heat.
Toss your cooked pasta into the cream sauce. Remove the shrimp from the oven and adjust the temperature to 350 degrees. Toss all ingredients together in the cream and pasta pot. Once well combined, return to the baking dish and top with any remaining cheese and your breadcrumbs. Set in the oven to bake for about 10 to 12 minutes or until the cheese is slightly melted.