Description
A rich and comforting shrimp scampi pasta baked with a creamy garlic-lemon sauce and topped with golden mozzarella and Parmesan.
Ingredients
- 12 ounces spaghetti or linguine
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon black pepper
- Kosher salt to taste
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook pasta in salted boiling water until just under al dente. Drain and set aside.
3. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Season shrimp with salt and pepper, then cook 1–2 minutes per side until opaque. Remove and set aside.
4. In the same skillet, melt remaining butter. Add garlic and red pepper flakes and sauté for about 30 seconds until fragrant.
5. Pour in wine (or broth), lemon juice, and zest. Simmer for 2–3 minutes until slightly reduced.
6. Add cooked pasta to the skillet and toss to coat. Stir in half the Parmesan and half the parsley, then gently fold in shrimp.
7. Transfer mixture to a greased 9×13-inch baking dish. Top with mozzarella and remaining Parmesan.
8. Bake uncovered for about 15 minutes until cheese is melted and golden.
9. Remove from oven, garnish with remaining parsley, and serve hot.
Notes
Serve immediately for best texture and flavor.
Use freshly grated Parmesan for better melting and taste.
You can substitute chicken broth for wine if preferred.
Add extra lemon juice before serving for a brighter flavor.
Do not overcook shrimp to keep them tender.