Ingredients
Scale
- 12 oz Penne or Fusilli pasta
- 1/2 lb Medium shrimp, peeled and deveined
- 2 cans (5 oz each) Tuna in water, drained
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it is just al dente. While the pasta cooks, pat the shrimp dry with a paper towel and season them lightly with salt and pepper. Drain the liquid from your tuna cans thoroughly to ensure the sauce stays creamy and doesn’t become watery. Preheat your oven broiler to high setting.
- In a large, oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes until the sauce thickens slightly. Fold in the flaked tuna and the cooked, drained pasta. Toss everything together until the noodles are fully coated in the garlic butter cream sauce.
- Spread the pasta mixture evenly in the skillet or transfer it to a baking dish. Top the entire surface with the shredded mozzarella cheese. Place the dish under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and shows golden-brown spots. Remove carefully from the oven. Garnish with a generous sprinkle of fresh chopped parsley and serve immediately while the cheese is stretchy and the sauce is hot.
- Cook Time: 20 minutes