Shrimp Scampi Pasta (Print Version)

# Ingredients:

→ Essential Items

01 - 1 lemon, both zest and juice
02 - ½ cup grated Parmesan
03 - 2 tablespoons fresh parsley, finely chopped
04 - 12 oz spaghetti or linguine
05 - ½ cup dry white wine or stock
06 - 1 lb large shrimp, deveined and peeled
07 - 1 cup full-fat cream
08 - 4 cloves garlic, finely chopped
09 - 4 tablespoons butter
10 - Salt and pepper, as needed
11 - ¼ teaspoon crushed red pepper flakes
12 - 1 cup shredded mozzarella cheese

# Instructions:

01 - Turn your oven to 375°F (190°C) and let it warm up.
02 - Follow the directions on the pasta box to cook until firm but not mushy. Drain and set aside.
03 - In a big pan, melt butter on medium heat. Toss in garlic and red pepper flakes, cooking until it smells amazing, about a minute.
04 - Now add shrimp to the pan and let it cook for 3–4 minutes until it’s pink and cooked through. Take it out and keep for later.
05 - Pour the wine or broth into the pan and scrape up the browned bits stuck to the bottom. Let it bubble for 2 minutes.
06 - Add cream, lemon juice, and zest into the wine mixture. Let it simmer gently.
07 - Combine the pasta with the sauce you made. Stir to make sure it’s all covered. Sprinkle in salt and pepper gradually.
08 - Spread the saucy pasta in a baking pan. Place shrimp over the pasta evenly.
09 - Scatter Parmesan and mozzarella over the top in an even layer.
10 - Slide the dish into the hot oven. Let it cook for 15-20 minutes until the cheese gets melty and bubbly.
11 - Take the dish out, sprinkle parsley on top, and dig in while it’s hot!

# Notes:

01 - Use whole milk or half-and-half as a lighter swap for heavy cream.
02 - You can freeze unbaked portions for up to 3 months. Just defrost in the fridge the night before cooking.
03 - Pair this with salad or garlic bread to round out the meal.

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