Lemon Garlic Shrimp Pasta Bake with Two Cheeses (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Pasta
01 -
340g linguine or spaghetti
→ Protein
02 -
450g large shrimp, peeled and deveined
→ Sauce Base
03 -
4 tablespoons butter
04 -
4 cloves garlic, minced
05 -
1/4 teaspoon red pepper flakes
06 -
120ml white wine or chicken broth
07 -
1 lemon, juiced and zested
08 -
240ml heavy cream
→ Cheese
09 -
50g grated Parmesan cheese
10 -
100g shredded mozzarella cheese
→ Seasonings & Garnish
11 -
Salt and pepper to taste
12 -
2 tablespoons chopped fresh parsley
# How to Make It:
01 -
Heat the oven to 375°F.
02 -
Boil the pasta to al dente, reserve a little cooking water and drain.
03 -
Melt butter in a large skillet and stir garlic and pepper flakes briefly.
04 -
Add shrimp and cook until firm, pearly and opaque, checking 145°F, then transfer to a clean plate.
05 -
Pour wine or broth into the skillet and scrape up browned bits.
06 -
Simmer about two minutes, then lower the heat.
07 -
Stir in cream, lemon juice and zest and bring only to a gentle simmer.
08 -
Toss the pasta with the sauce, loosening with a little reserved water if necessary.
09 -
Spread in an oven dish, add shrimp and scatter Parmesan and mozzarella.
10 -
Bake about fifteen to twenty minutes, checking the center reaches 165°F without prolonging the bake unnecessarily.
11 -
Finish with parsley and serve.
# Extra Suggestions:
01 -
Cook it until firm, pearly and opaque, checking 145°F where practical, then move it to a clean plate.
02 -
The recipe allows the same measured amount of chicken broth.