Description
A creamy and cheesy shrimp scampi bake featuring succulent shrimp and linguine, all baked to perfection.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the linguine according to package instructions until it reaches an al dente texture; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Incorporate the shrimp, lemon juice, and red pepper flakes, and cook until the shrimp turn pink and translucent.
- Stir in the heavy cream and half of the grated Parmesan cheese. Season with salt and pepper to taste.
- Combine the shrimp mixture with the cooked linguine and pour it into a greased baking dish.
- Top the dish with the remaining Parmesan cheese.
- Bake for 20-25 minutes or until the bake is heated through and golden on top.
- Garnish with freshly chopped parsley before serving.
Notes
Use fresh shrimp for optimal flavor. Adjust cream-to-cheese ratio for a creamier sauce, or add sautéed vegetables for more nutrition.
