Preheat the oven to 350°F. Bring a large pot of salted water to a rolling boil and cook the penne until perfectly al dente, following the package instructions. Drain and set aside.

In a large oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic, shrimp, and fresh parsley, seasoning lightly with salt.

Sauté the shrimp until they turn pink and opaque, about 2 minutes per side. Remove the shrimp to a plate, leaving the flavorful juices in the skillet.

Add the remaining 2 tablespoons of butter to the skillet and let it melt completely. Stir in the flour and cook for about a minute to create a smooth roux.

Gradually whisk in the milk and broth, bringing the mixture to a gentle simmer.

Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan, allowing the cheeses to melt into a creamy sauce. Season with salt and freshly cracked black pepper to taste.

Return the cooked shrimp to the skillet, along with juicy tomatoes and the drained penne. Toss everything together until evenly coated in the luscious sauce.

If the mixture feels too thick, add a splash of milk to adjust the consistency.

Sprinkle the remaining 1/4 cup of mozzarella and 2 tablespoons of Parmesan over the top.

Transfer the skillet to the oven and bake for 5 minutes, or until the cheese is melted and bubbling.

Finish with a garnish of fresh parsley for a burst of color and flavor. Serve immediately and savor the comforting, cheesy goodness!