Description
A delightful blend of succulent shrimp and creamy garlic sauce over pasta, elevated by a hint of lemon and warmth of butter.
Ingredients
Scale
- 12 ounces dried spaghetti or linguine noodles
- 1 pound large shrimp, shelled and deveined
- 1 cup low-moisture mozzarella, shredded
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup dry white wine or low-sodium chicken broth
- 1/4 cup Italian flat-leaf parsley, chopped
- 5 cloves fresh garlic, finely minced
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red chili flakes (optional)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Kosher salt (to taste)
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the pasta per package instructions until just shy of al dente, then drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Season shrimp with salt and pepper, then sear for 1-2 minutes per side. Transfer shrimp to a plate.
- In the same skillet, melt the remaining butter, add garlic and chili flakes. Sauté for about 30 seconds.
- Pour in wine or broth, lemon juice, and zest, simmering for 2-3 minutes until slightly reduced.
- Toss in the drained pasta, combine with half the Parmesan and parsley, then fold in shrimp.
- Transfer to a greased baking dish, top with mozzarella and remaining Parmesan, then bake at 375°F (190°C) for 15 minutes until cheese melts.
- Garnish with parsley and serve immediately, optionally finishing with additional lemon juice.
Notes
Store leftovers in an airtight container for 2-3 days in the fridge, or freeze for up to a month. Reheat with a splash of reserved pasta water.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg