Description
A delightful dish combining shrimp scampi and hearty pasta in a creamy, cheesy bake.
Ingredients
Scale
- 340g shrimp, peeled and deveined
- 300g penne or rigatoni pasta
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 240ml heavy cream
- 60g parmesan cheese, freshly grated
- 120g mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil a large pot of salted water and cook the pasta 1-2 minutes less than package instructions. Drain and set aside.
- In a skillet, heat olive oil and half the butter. Add shrimp, season with salt and pepper, and cook 1-2 minutes per side until pink. Set aside.
- In the same skillet, melt the remaining butter. Add garlic and sauté until fragrant. Stir in lemon juice, zest, and heavy cream. Let simmer to reduce slightly.
- Add half of the parmesan to the sauce and stir until melted and smooth.
- Add cooked pasta to the skillet and toss to coat in the sauce. Taste and adjust seasoning.
- Transfer pasta to a greased baking dish. Nestle shrimp on top in a single layer.
- Sprinkle with mozzarella and remaining parmesan.
- Bake at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
- Let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
Leftover Shrimp Scampi Pasta Bake can be stored in an airtight container in the fridge for up to 3 days. For best reheating results, use oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 210mg
Keywords: shrimp scampi, pasta bake, seafood, comfort food, Italian cuisine