Shrimp Scampi Pasta Bake

 

 

Ingredients:

12 oz pasta (spaghetti, linguine, or penne)
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/4 cup dry white wine (or chicken broth for non-alcoholic)
1/4 cup fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup mozzarella cheese, shredded (for topping)
Lemon wedges, for serving (optional)

Instructions:

1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to package instructions. Drain and set aside.
2. Sauté the Shrimp:
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp and cook for 2-3 minutes per side until pink and just cooked through. Remove from the skillet and set aside.
3. Make the Scampi Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
Pour in the white wine and lemon juice, stirring to deglaze the pan.
Simmer for 2-3 minutes to reduce the sauce slightly.
Stir in the salt, black pepper, and half of the Parmesan cheese.
4. Assemble the Bake:
In a large mixing bowl, combine the cooked pasta, shrimp, and scampi sauce. Toss until well coated.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the top with the remaining Parmesan cheese and shredded mozzarella.
5. Bake:
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley.
Serve warm with lemon wedges on the side for an extra citrusy kick.