Description
A delightful blend of shrimp, garlic, and creamy sauce baked with linguine, offering a comforting meal for any occasion.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 8 oz linguine pasta
- 4 cloves garlic (minced)
- 4 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley (chopped)
- 2 tbsp lemon juice (freshly squeezed)
- ½ cup heavy cream
- 1 cup low-sodium chicken broth
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil salted water in a large pot. Add linguine and cook until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, melt butter. Sauté garlic until fragrant, then add shrimp seasoned with salt and pepper until pink.
- Stir in chicken broth and lemon juice; simmer for about 5 minutes. Add cream and red pepper flakes; mix well.
- Combine cooked pasta with the shrimp mixture in a bowl, ensuring even coating.
- Transfer to a greased baking dish; top with Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden brown on top.
Notes
Garnish with chopped parsley and serve with a squeeze of fresh lemon for added brightness. Store leftovers in an airtight container for up to three days.
