Creamy Shrimp Pasta (Print Version)
# Ingredients:
01 -
1 lb large shrimp, deveined and peeled
02 -
12 oz spaghetti or linguine
03 -
4 cloves garlic, finely chopped
04 -
1 lemon, zested and juiced
05 -
1/4 teaspoon chili flakes
06 -
4 tablespoons unsalted butter
07 -
1/2 cup chicken broth or dry white wine
08 -
2 tablespoons finely chopped fresh parsley
09 -
Salt and black pepper as needed
10 -
1/2 cup grated Parmesan
11 -
1 cup shredded mozzarella
12 -
1 cup heavy cream
# Instructions:
01 -
Turn your oven to 375°F (190°C) to preheat.
02 -
Follow the directions on the box to cook the pasta until it’s just right. Drain it, then set aside.
03 -
Melt butter in a big pan over medium heat. Toss in the garlic and chili flakes, cooking for a minute until it smells amazing.
04 -
Drop the shrimp into the pan and let them cook for 3-4 minutes, flipping as needed, until they turn pink and look cooked. Take them out and keep aside.
05 -
Pour the chicken broth or wine into the pan, using a spatula to scrape up those tasty bits stuck at the bottom. Let it bubble for a couple of minutes.
06 -
Add the heavy cream, lemon zest, and lemon juice. Stir it well and bring the sauce to a soft simmer.
07 -
Toss the cooked pasta into the creamy sauce in your skillet. Mix everything so the pasta is well coated. Season with salt and pepper.
08 -
Spoon the saucy pasta into a large baking dish, spreading it out evenly. Lay the cooked shrimp on top.
09 -
Scatter the grated Parmesan and mozzarella on top of the shrimp and pasta.
10 -
Stick the dish in the oven to bake for about 15-20 minutes, or until the cheese is fully melted and bubbling.
11 -
Take it out of the oven, sprinkle parsley over it, and serve right away.