Description
A warm, garlicky, and cheesy dish that combines the classic shrimp scampi with baked pasta for a comforting meal that’s easy to prepare.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces short pasta (penne or rigatoni)
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Cook the pasta in a large pot of salted boiling water until al dente, about 1–2 minutes less than package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Sauté the minced garlic until fragrant, about 30–60 seconds.
- Add the shrimp to the skillet. Season with salt and pepper, cooking until pink and opaque, about 3–4 minutes. Remove slightly before they’re fully set.
- Pour in the heavy cream and lemon juice, add red pepper flakes if using, and simmer gently for 2–3 minutes to thicken slightly.
- In a large bowl, combine the cooked pasta, shrimp with sauce, half of the parsley, and half of the Parmesan. Toss to coat.
- Transfer to the baking dish and sprinkle the remaining Parmesan over the top.
- Bake for 20–25 minutes until bubbly and lightly golden. Let rest 5 minutes before serving.
Notes
For a creamier texture, use heavy cream. Substitute with half-and-half for a lighter version. Mix in panko for a crunchy topping if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian