Description
A delightful blend of tender pasta, succulent shrimp, and a rich, creamy sauce baked to perfection.
Ingredients
- 8 ounces pasta (such as penne or rotini)
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in the lemon juice, lemon zest, heavy cream, salt, and pepper. Let it simmer for a few minutes.
- Combine the cooked pasta with the shrimp mixture, then stir in half of the Parmesan and mozzarella.
- Transfer the mixture to a greased baking dish and top with the remaining cheeses.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to add fresh herbs or adjust the creaminess to your liking.
