Description
A delightful shrimp scampi pasta bake combining flavors of garlic butter, creamy sauce, and succulent shrimp, perfect for busy weekdays or special occasions.
Ingredients
- 8 ounces short pasta (penne, ziti, or rigatoni)
- 1 pound thawed shrimp (can substitute with chicken)
- 3 cloves garlic (minced)
- 4 tablespoons butter (or olive oil for a lighter option)
- 1 tablespoon lemon juice (freshly squeezed recommended)
- 1 cup cream (coconut cream for dairy-free)
- 1 teaspoon red pepper flakes (optional)
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 1 cup mozzarella cheese (can mix with cheddar)
- 1/2 cup Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil for your pasta.
- Cook the 8 ounces of short pasta according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, melt 4 tablespoons of butter (or olive oil). Add the minced 3 cloves of garlic and cook until fragrant, about 1 minute.
- Add the thawed 1 pound of shrimp to the skillet. Cook until the shrimp turn pink and opaque, approximately 3-4 minutes.
- Squeeze in 1 tablespoon of lemon juice, then pour in 1 cup of cream and 1 cup of chicken broth. Mix well to combine.
- Sprinkle in 1 teaspoon of red pepper flakes, if desired. Let the sauce simmer for about 5 minutes until it thickens slightly.
- In a large mixing bowl, combine the drained pasta with the shrimp and creamy sauce. Stir in 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese until evenly distributed.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle additional cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese melts and forms a delightful crust.
Notes
Allow the dish to cool slightly before serving. Top with fresh herbs before serving for added color and flavor.
