Description
A rich and bright shrimp scampi garlic cream pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 cup low-moisture mozzarella, shredded
- Juice from one lemon (approximately 2 tablespoons)
- 1/4 teaspoon crushed red chili flakes (optional)
- 4 tablespoons unsalted butter, separated into two portions
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 pound large shrimp, shells removed and deveined
- 1 teaspoon finely grated lemon zest
- 12 ounces dried spaghetti or linguine noodles
- 1/2 cup dry white wine or low-sodium chicken broth
- 3 tablespoons extra virgin olive oil
- 5 cloves fresh garlic, finely minced
- 1/4 cup Italian flat-leaf parsley, chopped
- 1/2 cup finely grated Parmesan cheese
- Kosher salt (to taste)
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Add the pasta and cook until just shy of al dente.
- Drain the pasta and set it aside.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Pat the shrimp dry and season with salt and black pepper.
- Sear the shrimp 1 to 2 minutes per side until opaque and lightly golden.
- Transfer the shrimp to a plate.
- Melt the remaining 2 tablespoons butter in the same pan.
- Add minced garlic and crushed red pepper flakes and sauté 30 seconds.
- Pour in the wine or broth with lemon juice and zest.
- Simmer the sauce 2 to 3 minutes until it reduces a little.
- Return the drained pasta to the skillet and toss to coat.
- Stir in half the Parmesan and half the parsley.
- Gently fold the shrimp into the pasta.
- Transfer the mixture to a lightly greased 9-by-13-inch baking dish.
- Scatter the shredded mozzarella and the remaining Parmesan on top.
- Bake uncovered at 375°F for 15 minutes until the cheese melts and turns golden.
- Remove from the oven and garnish with the remaining parsley.
- Serve hot with an extra squeeze of lemon if you like.
Notes
You can change ingredients based on preferences; for example, use low-sodium chicken broth instead of wine for a milder flavor or gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, pasta, scampi, garlic, creamy, Italian, weeknight dinner