Scale

12 oz pasta (penne, ziti, or linguine), cooked and drained

1 lb raw shrimp, peeled and deveined

3 tbsp butter

1 tbsp olive oil

4 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

Juice and zest of 1 lemon

1/2 cup dry white wine or chicken broth

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped parsley

Salt and pepper, to taste

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, melt butter with olive oil over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds.

3. Add shrimp, season with salt and pepper, and cook for 2–3 minutes until just pink. Remove and set aside.

4. Pour wine (or broth) and lemon juice into skillet, scraping up any browned bits. Simmer 2–3 minutes.

5. Stir in cream and lemon zest. Simmer 2 more minutes until slightly thickened. Add half of the parsley.

6. In a large bowl, combine cooked pasta, shrimp, and sauce. Toss to coat.

7. Transfer mixture to baking dish. Top with mozzarella and Parmesan.

8. Bake for 15–20 minutes until bubbly and golden. Garnish with remaining parsley and serve.

• Use cooked shrimp to save even more time—just stir them in at the end.

• Want it extra lemony? Add a few lemon slices on top before baking.

• Serve with crusty bread and a green salad for a full meal.

Keywords: cheesy shrimp scampi pasta bake, seafood pasta casserole, baked shrimp pasta, creamy shrimp scampi