12 oz Ziti. Cooked and drained

2 tbsp butter, divided

1 shallot, minced

3 garlic cloves, minced

1 lb shrimp, peeled and deveined

2 tbsp parsley, freshly chopped

Salt and pepper to taste

1 ½ tbsp all-purpose flour

¾ cup milk

¼ cup white wine

¼ cup chicken stock

1 tsp Italian seasoning

¼ tsp red pepper flakes (omit if serving this dish to children)

1 cup mozzarella cheese, freshly shredded and divided

½ cup parmesan cheese, freshly grated and divided

Preheat the oven to 350 F and cook pasta until al dente according to package instructions

In a large oven-safe skillet, over medium heat, melt one tablespoon of butter and saute the minced shallots, garlic, and parsley until fragrant, about 30 seconds.

Add the shrimp and cook until pink and no grey is left in them, about 2 minutes on each side. Transfer cooked shrimp to a plate and keep the juices in the skillet

Using the same skillet, melt the remaining tablespoon of butter and add the flour. Cook for about one minute

Whisk in the milk, wine, and chicken stock. Simmer until thick, about 3 minutes. Mix in ½ cup shredded mozzarella, ¼ cup grated parmesan, Italian seasoning, and red pepper flakes until the cheeses are melted. Season with salt and pepper

Return the shrimp to the skillet and stir in the chopped tomatoes and cooked pasta.

Sprinkle remaining mozzarella and parmesan cheese on top and bake for 10-15 minutes or until the cheeses melt.

*found recipe on https://topteenrecipes.com/