Description
This baked shrimp scampi pasta features tender shrimp and pasta in a garlic butter lemon sauce, topped with melted cheese for a comforting, flavorful dish perfect for any occasion.
Ingredients
Scale
- 12 oz linguine (spaghetti, or penne pasta)
- Salt (for boiling water)
- 1 lb large shrimp (peeled and deveined)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup dry white wine or chicken broth
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh parsley (chopped)
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup breadcrumbs (for topping)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.
- Season shrimp with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sauté shrimp 1 to 2 minutes per side until just pink. Remove and set aside.
- Add remaining butter and olive oil to the skillet.
- Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Pour in white wine or broth and simmer for 2 to 3 minutes.
- Stir in lemon zest, lemon juice, and chopped parsley.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine pasta, shrimp, scampi sauce, and heavy cream.
- Transfer mixture to a greased baking dish.
- Top with mozzarella, Parmesan, and breadcrumbs if using.
- Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
- Serve hot with a side salad or garlic bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg