Instructions
Step 1 Preheat your oven to 375°F (190°C) and grease a baking dish.
/n Step 2 Cook penne pasta according to package instructions until al dente, then drain and set aside.
/n Step 3 Heat olive oil in a skillet over medium-high heat.
/n Step 4 Season shrimp with salt, pepper, paprika, and Italian seasoning.
/n Step 5 Cook shrimp for 2–3 minutes per side until pink, then remove and set aside.
/n Step 6 In the same skillet, reduce heat to medium and add butter and minced garlic, cooking until fragrant.
/n Step 7 Pour in heavy cream and milk, bringing to a gentle simmer.
/n Step 8 Add cream cheese, mozzarella, cheddar, Parmesan, and provolone, stirring until melted and smooth.
/n Step 9 Season with garlic powder, onion powder, and crushed red pepper flakes if using.
/n Step 10 Add cooked pasta and shrimp to the sauce and toss to combine.
/n Step 11 Transfer the mixture to the prepared baking dish.
/n Step 12 Bake for 15–20 minutes until bubbly and lightly golden on top.
/n Step 13 Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F (165°C) or in a skillet with a splash of milk or cream to maintain the sauce’s creaminess.
Microwave in short intervals, stirring between each, until heated through.
Freezing is not recommended as the creamy sauce may separate.
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