INGREDIENTS
- 12 oz (340 g) linguine or spaghetti
- 1 lb (450 g) shrimp, peeled and deveined
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- ½ cup Italian-style breadcrumbs (optional, for topping)
- Olive oil spray or a drizzle of olive oil
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta in salted water according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt 2 tbsp butter. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until just pink. Remove shrimp and set aside.
- In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Pour in lemon juice and white wine; simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream, then add mozzarella and Parmesan. Stir until melted and smooth. Taste and adjust seasoning.
- Add cooked pasta and shrimp to the sauce; toss to coat evenly.
- Transfer mixture to prepared baking dish. Top with extra cheese if desired and sprinkle breadcrumbs over the top.
- Spray lightly with olive oil or drizzle with a bit of oil to help brown the topping.
- Bake for 15–20 minutes, or until golden and bubbly.
- Garnish with chopped parsley and serve warm.
Let me know if you’d like a version without wine, or a gluten-free option!