Pin
Linguine and shrimp are coated in a cream sauce with garlic, lemon and Parmesan, then topped with mozzarella. Cook the pasta just to al dente before assembling. Use a gentle simmer for the dairy sauce and avoid extending the oven stage after the center is hot.
Cook it until firm, pearly and opaque, checking 145°F where practical, then move it to a clean plate. Keeping it in the pan while wine reduces and cream heats adds unnecessary cooking time. Return it for the final short bake.
Ingredient amounts and preparation
- Set out: 340g linguine or spaghetti
- Set out: 450g large shrimp, peeled and deveined
- Set out: 4 tablespoons butter
- Set out: 4 cloves garlic, minced
- Set out: 1/4 teaspoon red pepper flakes
- Set out: 120ml white wine or chicken broth
- Set out: 1 lemon, juiced and zested
- Set out: 240ml heavy cream
- Set out: 50g grated Parmesan cheese
- Set out: 100g shredded mozzarella cheese
- Set out: Salt and pepper to taste; 2 tablespoons chopped fresh parsley
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F.
- Stage 2
- Boil the pasta to al dente, reserve a little cooking water and drain.
- Stage 3
- Melt butter in a large skillet and stir garlic and pepper flakes briefly.
- Stage 4
- Add shrimp and cook until firm, pearly and opaque, checking 145°F, then transfer to a clean plate.
- Stage 5
- Pour wine or broth into the skillet and scrape up browned bits.
- Stage 6
- Simmer about two minutes, then lower the heat.
- Stage 7
- Stir in cream, lemon juice and zest and bring only to a gentle simmer.
- Stage 8
- Toss the pasta with the sauce, loosening with a little reserved water if necessary.
- Stage 9
- Spread in an oven dish, add shrimp and scatter Parmesan and mozzarella.
- Stage 10
- Bake about fifteen to twenty minutes, checking the center reaches 165°F without prolonging the bake unnecessarily.
- Stage 11
- Finish with parsley and serve.
The recipe allows the same measured amount of chicken broth. That changes the flavor but avoids using wine. Do not claim that a two-minute simmer removes all alcohol from the wine version.
How is lemon added without roughening the sauce?
Use moderate heat and stir lemon juice and zest into the cream mixture gently. Avoid a rolling boil. Add the pasta promptly once the sauce is warm and taste before adding salt because both cheeses contribute it. Drain it after cooking to al dente, but do not rinse for this hot bake. A little reserved pasta water can loosen the coating if necessary. Overcooked pasta will soften further in the oven.
How much oven time is needed?
Start with hot components and an even layer in the baking dish. Check from fifteen minutes for melted cheese and a 165°F center. Prolonged baking can firm the shrimp; a browned top is optional, not a reason to keep a finished casserole cooking.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Garlic Shrimp and Sausage Cabbage Cups or Crispy Baked Garlic Parmesan Shrimp Bites. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. FDA seafood guidance recommends 145°F for most seafood and describes cooked shrimp as firm, pearly and opaque. Keep raw seafood and its utensils separate from ready-to-eat toppings.
Common Questions About This Recipe
- When should the shrimp be removed from the skillet?
Cook it until firm, pearly and opaque, checking 145°F where practical, then move it to a clean plate. Keeping it in the pan while wine reduces and cream heats adds unnecessary cooking time.
- Can broth replace the wine?
The recipe allows the same measured amount of chicken broth. That changes the flavor but avoids using wine.
- How is lemon added without roughening the sauce?
Use moderate heat and stir lemon juice and zest into the cream mixture gently. Avoid a rolling boil.
- Should the pasta be rinsed?
Drain it after cooking to al dente, but do not rinse for this hot bake. A little reserved pasta water can loosen the coating if necessary.
- How much oven time is needed?
Start with hot components and an even layer in the baking dish. Check from fifteen minutes for melted cheese and a 165°F center.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.