🍤 Shrimp Scampi Pasta Bake
Ingredients (Serves 4–6):
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12 oz (340 g) pasta (penne, linguine, or spaghetti work well)
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1 lb (450 g) raw shrimp, peeled and deveined
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4 tbsp butter
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2 tbsp olive oil
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4–5 garlic cloves, minced
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Zest and juice of 1 lemon
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½ tsp red pepper flakes (optional)
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½ cup dry white wine or chicken broth
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Salt and black pepper, to taste
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2 tbsp chopped parsley
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1 cup shredded mozzarella or Italian blend cheese
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½ cup grated Parmesan cheese
Instructions:
1. Cook the pasta:
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Boil pasta in salted water until just al dente. Drain and set aside.
2. Sauté the shrimp:
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In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter.
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Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side, just until pink. Remove and set aside.
3. Make the scampi sauce:
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In the same skillet, melt remaining butter and add olive oil.
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Sauté garlic for 30 seconds (don’t brown it).
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Add red pepper flakes, lemon juice + zest, and white wine. Simmer 2–3 minutes until slightly reduced.
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Stir in chopped parsley. Taste and adjust seasoning.
4. Combine:
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In a large bowl or baking dish, toss cooked pasta with the scampi sauce.
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Gently fold in shrimp and half the cheese.
5. Assemble & Bake:
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Spread mixture into a greased 9×13-inch baking dish.
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Top with remaining mozzarella and Parmesan cheese.
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Bake at 375°F (190°C) for 15–20 minutes, or until golden and bubbly on top.
✨ Optional Add-ins:
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Sautéed spinach or cherry tomatoes
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A touch of cream for a creamy scampi twist
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Panko breadcrumbs on top for extra crunch
🍽️ To Serve:
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Garnish with more parsley and lemon wedges.
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Serve with garlic bread or a green salad.
Would you like a low-carb version or one made with frozen pre-cooked shrimp?