10 ounces (about 300 g) of Pennine or other such pastes
1 pound (454 g) medium or large shrimp, peeled and deveine
3 cloves of garlic, minced
3 tablespoons (24 g) chopped fresh parsley
2 tablespoons (24 g) flour
3/4 cup of milk (190 ml)
1/4 cup (65 ml) low-sodium chicken broth
1 cup (225 g) grated mozzarella cheese
1/4 cup (115 g) + 2 tablespoons (30 g) freshly grated Parmesan cheese
2 large tomatoes, chopped
Preheat the oven to 350°F (180°C).
In a large pot of boiling salted water, cook penne consistent with package directions until hard. Drain.
In a large ovenproof skillet, melt 1 tablespoon (15 g) butter over medium heat.
Add garlic, shrimp, and a couple of tablespoons of parsley, then salt. Cook until shrimp are pink and not opaque, 2 minutes on all sides. Transfer the shrimp to a plate. (Keep the juices within the pan.).
Melt remaining butter during a skillet, then add flour and whisk until golden brown, 1-2 minutes.
Add milk and chicken broth and simmer. Stir in 3/4 cup (190g) mozzarella and 1/4 cup (65g) Parmesan cheese until creamy. Season with salt and pepper, then add flour and whisk until golden brown, 1-2 minutes. Add the milk and chicken broth and simmer. Stir in 3/4 cup (115 g) mozzarella and 1/4 cup (65 g) Parmesan cheese until creamy. Add salt and pepper to taste.
Return shrimp to skillet. Add tomatoes and cooked penne and blend until smooth. (Add more milk if the mixture is just too thick).
Sprinkle with 1/4 cup (65 g) mozzarella and a couple of tablespoons (30 g) Parmesan cheese and cook until cheese melts, about 5 to 7 minutes.
Broil 2 to three minutes longer until the highest is golden brown.
Garnish with remaining parsley and serve.