Begin by cooking the pasta according to the package directions. Once cooked, drain and set aside. This will serve as the perfect base for your baked shrimp.
In a large skillet over medium heat, melt the 4 ounces of butter. Once melted, add the pint of heavy cream and stir gently. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
Gradually whisk in the 8 ounces of grated Parmesan cheese until fully melted and combined. Next, fold in the cooked shrimp, ensuring that each piece is well-coated in the creamy sauce.
In a large baking dish, combine the cooked pasta with the creamy shrimp mixture. Gently stir in the Roma tomato pieces and chopped parsley for a burst of freshness.
In a mixing bowl, combine the breadcrumbs, 2 teaspoons of Parmesan cheese, and 1 tablespoon of melted butter. Mix until the breadcrumbs are well-coated.
Spread the shrimp and pasta mixture evenly in the baking dish. Then, sprinkle the breadcrumb mixture generously over the top. Preheat your oven to 350°F (175°C), and bake for about 20 minutes, or until the top is golden and crispy.
