Description
A comforting, oven-baked twist on the classic shrimp scampi, featuring tender pasta, juicy shrimp, and a rich, garlicky cream sauce topped with melted cheese.
Ingredients
Scale
- 12 ounces pasta (linguine, penne, or your choice)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, melt 2 tbsp butter over medium heat. Add garlic and red pepper flakes, sauté 1 minute.
- Add shrimp and cook until pink, 2–3 minutes. Remove shrimp and set aside.
- In same skillet, deglaze with wine or broth, simmer briefly. Stir in cream and simmer 2–3 minutes. Remove from heat, stir in Parmesan until smooth.
- Combine pasta, shrimp, sauce, salt, pepper, and half the parsley in a bowl. Mix well.
- Transfer to baking dish. Top with mozzarella and dot with remaining butter.
- Bake 20–25 minutes until top is golden and bubbly.
- Let cool slightly, garnish with remaining parsley, and serve with lemon wedges if desired.
Notes
To lighten the dish, use half-and-half instead of heavy cream. Add vegetables like spinach or cherry tomatoes for variety. Prepare in advance and refrigerate until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 2g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg