Description
A comforting and cheesy baked twist on classic shrimp scampi, featuring tender pasta, juicy shrimp, garlic butter sauce, and a golden, bubbly topping perfect for weeknights or casual gatherings.
Ingredients
- 12 ounces penne pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C). Cook the penne pasta in salted boiling water until just al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes and cook for about 1 minute until fragrant.
- Stir in the or chicken broth and let it simmer for 2–3 minutes to reduce slightly.
- Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Stir in the lemon juice, lemon zest, salt, black pepper, and heavy cream. Simmer gently for 2 minutes.
- Combine the cooked pasta with the shrimp mixture and half of the mozzarella and Parmesan cheese.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 15–20 minutes until the cheese is melted and bubbly. Broil for 2–3 minutes if a golden top is desired.
- Garnish with chopped parsley and serve warm.
Notes
- Thaw frozen shrimp completely and pat dry before cooking.
- For a lighter option, use half-and-half instead of heavy cream.
- Add spinach, cherry tomatoes, or mushrooms for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of cream or broth when reheating to prevent drying out.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 210 mg
