Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Prepare your pasta: Begin by cooking your pasta according to the package instructions until it is al dente.
- Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Toss in the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove and set aside.
- Make the sauce: In the same skillet, pour in a splash of white wine and let it reduce. Add heavy cream and stir to combine.
- Combine: Return the shrimp to the pan and fold in the cooked pasta and parsley. Mix well to coat.
- Layer and bake: Transfer the mixture into a greased baking dish. Top with shredded cheese and bake in a preheated oven at 350°F (175°C) for 20-25 minutes.
- Serve: Let it cool slightly before garnishing with additional parsley and enjoy!
Notes
Feel free to substitute shrimp with scallops or chicken. Use whole wheat or gluten-free pasta for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Pescatarian