Ingredients
12 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup white wine or chicken broth
1 lemon, juiced and zested
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Preparation
Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook until they are pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.
Stir in the lemon juice, lemon zest, and heavy cream. Bring to a gentle simmer.
Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
Transfer the pasta mixture to a large baking dish. Arrange the shrimp on top.
Sprinkle the Parmesan and mozzarella cheeses over the pasta and shrimp.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you have picky eaters who aren’t fans of shrimp, try using cooked chicken or even a mix of vegetables like broccoli and bell peppers. You can also add a sprinkle of breadcrumbs on top before baking for a crunchy topping. Feel free to adjust the amount of garlic and red pepper flakes to suit your family’s taste preferences.