Instructions

• Cook the pasta. Bring a pot of salted water to a boil. Cook the cavatappi about 2 minutes less than the package directions for al dente. Reserve ¼ cup pasta water, then drain.
• Sauté the shrimp. Pat the shrimp dry and toss with olive oil, Italian seasoning, black pepper, and a little salt. Heat a skillet over medium heat and cook the shrimp for approximately 30–60 seconds per side, just until the outsides begin turning pink. Transfer to a plate. The shrimp will finish cooking in the oven.
• Make the garlic Alfredo sauce. Remove the skillet from the heat. Add the butter and allow it to melt, letting the skillet cool briefly before adding the minced garlic. Stir for 30–60 seconds until fragrant, without burning.
• Return the skillet to low heat. Add the heavy cream, milk, and softened cream cheese. Stir gently until the cream cheese melts and the sauce is smooth.
• Remove the skillet from the heat and gradually stir in the Parmesan cheese and ¼ cup of the mozzarella. If needed, add a splash of reserved pasta water to loosen the sauce.
• Assemble the casserole. Preheat the air fryer toaster oven to 325°F on the Bake setting. Lightly grease an oven-safe baking dish. Combine the cooked pasta, shrimp, and Alfredo sauce, stirring until evenly coated. Transfer to the dish and sprinkle the remaining ¼ cup mozzarella over the top.
• Bake. Bake for approximately 9 minutes, or until the cheese is melted, the casserole is hot throughout, and the shrimp are fully cooked to 145°F. Baking time may vary depending on the oven and baking dish.
• Serve. Let rest for 3–5 minutes before serving. Add extra Parmesan if desired.