Shrimp Scampi Pasta Bake (Print Version)

# Ingredients:

01 - 12 ounces linguine or spaghetti
02 - 1 pound large shrimp, peeled and deveined
03 - 4 tablespoons butter
04 - 4 cloves garlic, minced
05 - 1/4 teaspoon red pepper flakes
06 - 1/2 cup white wine (or chicken broth)
07 - 1 lemon, juiced and zested
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1 cup shredded mozzarella cheese
11 - Salt and pepper, to taste
12 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Begin by preheating your oven to 375°F (190°C). This gives it plenty of time to reach the right temperature while you prepare the other components. Having everything ready before you start cooking will make the process smoother, so measure out all your ingredients and have them ready to go.
02 - Bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package directions until al dente - typically 8-10 minutes, depending on the type of pasta. You want it to have a slight firmness when bitten, as it will continue to cook slightly in the oven later. Drain the pasta in a colander, but don't rinse it - the starchy coating will help the sauce cling better.
03 - In a large skillet over medium heat, melt the butter until it begins to foam slightly. Add the minced garlic and red pepper flakes, stirring constantly to prevent burning. Sauté for about 1 minute until the garlic becomes fragrant and just barely starts to turn golden around the edges. This aromatic base will infuse the entire dish with delicious flavor.
04 - Add the peeled and deveined shrimp to the garlic butter mixture, spreading them out in a single layer as much as possible. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them at this stage, as they'll continue cooking in the oven later. Once done, remove the shrimp from the skillet and set aside on a plate, leaving all the flavorful juices in the pan.
05 - Pour the white wine (or chicken broth) into the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan - these contain tons of flavor! Let the liquid simmer for about 2 minutes to reduce slightly and cook off some of the alcohol. Then add the lemon juice, lemon zest, and heavy cream, stirring to combine. Allow this mixture to gently simmer for another 2-3 minutes until it starts to thicken slightly.
06 - Add the drained pasta directly to the skillet with the sauce, tossing thoroughly to coat every strand with the creamy mixture. If your skillet isn't large enough, you can transfer everything to the pasta pot instead. Season with salt and pepper to taste, keeping in mind that the cheeses will add some saltiness too.
07 - Transfer the pasta and sauce mixture to a large baking dish, spreading it out evenly. Arrange the cooked shrimp on top, distributing them throughout so every serving gets plenty. The presentation is beautiful with the pink shrimp nestled among the creamy pasta.
08 - Sprinkle the grated Parmesan cheese evenly over the pasta and shrimp, followed by the shredded mozzarella. The combination of these two cheeses creates the perfect balance - Parmesan for sharp flavor and mozzarella for that irresistible melty quality when baked.
09 - Place the baking dish in your preheated oven and bake for 15-20 minutes, until the cheese is completely melted, bubbly, and starts to develop some golden spots on top. The edges of the pasta will become slightly crispy, creating a wonderful textural contrast with the creamy center.
10 - Remove the baking dish from the oven and immediately sprinkle the chopped fresh parsley over the top. The heat will release the herbs' aromatic oils, adding brightness to the rich dish. Let it rest for 2-3 minutes before serving, which allows the sauce to set slightly and makes it easier to portion. Serve hot, with extra Parmesan cheese on the side if desired.

# Notes:

01 - This baked shrimp pasta combines the bright flavors of lemon with rich cream and two kinds of cheese for a dish that's both elegant and comforting.
02 - For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich.
03 - Fresh herbs make a big difference in this dish - if you don't have parsley, fresh basil or chives would also work beautifully.

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