A comforting oven-baked pasta dish featuring tender shrimp, a rich garlic butter sauce, and a golden cheesy topping.
340 g (12 oz) dry pasta
450 g (1 lb) large shrimp, peeled and deveined
6 tablespoons unsalted butter
4 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
240 ml (1 cup) vegetable or seafood broth
120 ml (½ cup) fresh lemon juice
120 ml (½ cup) heavy cream
60 g (½ cup) grated Parmesan cheese
120 g (1 cup) shredded mozzarella cheese
3 tablespoons chopped fresh parsley
Zest of 1 lemon
Cook pasta in salted water until al dente, drain, and set aside.
Season shrimp lightly with salt and pepper.
Melt butter with olive oil, add garlic, and cook until fragrant.
Add seasoning, broth, and lemon juice; simmer briefly.
Stir in cream, zest, and Parmesan, then remove from heat.
Combine pasta, shrimp, and sauce in a baking dish.
Top with mozzarella and bake at 190°C (375°F) until golden and bubbly.
Slightly undercook pasta to avoid softness after baking.
Rest the dish before serving so the sauce sets properly.