Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 10 oz pasta (penne, fusilli, or fettuccine work best)
- 4 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1.5 cups shredded Mozzarella cheese
- 1 tsp red pepper flakes (optional for heat)
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- 1/2 cup pasta water (reserved)
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, boil a large pot of salted water. Cook your pasta until it is just slightly under “al dente,” as it will finish cooking in the oven. Drain the pasta, but make sure to reserve at least half a cup of the starchy pasta water. Pat the shrimp dry with a paper towel to ensure they sear perfectly.
- In a large oven-safe baking dish or cast-iron skillet, toss the cooked pasta with the shrimp, minced garlic, melted butter, heavy cream, and Parmesan cheese. Add the dried oregano, red pepper flakes, salt, and pepper. Pour in the reserved pasta water to keep the sauce silky. Stir everything until the pasta is well-coated. Spread the mixture evenly and top it generously with the shredded Mozzarella cheese.
- Place the dish in the oven and bake for 10 to 12 minutes, or until the shrimp are pink and opaque and the cheese is bubbly and golden. For an extra crispy top, turn on the broiler for the last 2 minutes. Remove from the oven and let it rest for 2 minutes. Garnish with fresh parsley and serve immediately while the cheese pull is at its peak.
- Cook Time: 20 minutes