Description
A comforting, cheesy baked pasta dish featuring tender shrimp in a garlic‑buttery scampi sauce, layered with pasta and melted Parmesan.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 tbsp olive oil
- 6 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 cup dry white wine or chicken broth
- 1 lemon, juice and zest
- ½ cup chopped fresh parsley
- 1 cup grated Parmesan cheese, divided
- 1½ cups shredded mozzarella
- Salt and black pepper, to taste
- ¼ cup breadcrumbs (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until 1 minute shy of al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt butter with olive oil. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Add shrimp and cook 2 minutes per side, until just pink. Remove shrimp and set aside.
- Pour wine (or broth) into skillet, scraping up browned bits. Simmer until reduced by half, ~3 minutes.
- Stir in lemon juice, zest, parsley, ½ cup Parmesan, salt, and pepper.
- Add drained pasta and reserved pasta water; toss to coat.
- Fold shrimp back into the mixture, then transfer everything to the baking dish.
- Sprinkle remaining Parmesan and mozzarella evenly over top. Add breadcrumbs if using.
- Bake until cheese is bubbly and golden, 15–20 minutes.
- Let rest 5 minutes before serving. Garnish with extra parsley and lemon wedges if desired.
Notes
- Use day-old or packaged breadcrumbs for extra crunch.
- Substitute gluten-free pasta to make gluten-free.
- For extra richness, stir in a splash of heavy cream with pasta.
- Feel free to swap shrimp for chicken or mix in sautéed vegetables.