Nothing I love more than shrimp! It may have to do with the fact my parents owned a fast-food shrimp restaurant...
2 cups uncooked penne pasta
2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 pound cooked medium shrimp, peeled and deveined
1 can (15-1/4 oz) whole kernel corn, drained
Cook the pasta according to package directions. Meanwhile in a large saucepan, cook the garlic in butter over medium heat for about 1 minute. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from heat.
Drain the pasta; add pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.