Ingredients
- 12 oz (340g) linguine or spaghetti
- 1 lb (450g) medium shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1 lemon
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet over medium-high heat, melt the butter and olive oil. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- Deglaze the skillet with white wine and lemon juice, scraping up any bits from the bottom. Let it simmer for 2 minutes.
- Add cooked pasta to the skillet and toss to coat in the sauce. Stir in Parmesan cheese and half of the parsley.
- Transfer the pasta mixture to the prepared baking dish. Arrange the cooked shrimp evenly over the pasta. Sprinkle shredded mozzarella evenly on top.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from oven, garnish with remaining parsley, and serve hot.
Let me know if you’d like a version with breadcrumbs, extra veggies, or a different cheese twist!