Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine or fettuccine pasta
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon red pepper flakes
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, bring a large pot of salted water to a boil. Cook your pasta for two minutes less than the package instructions indicate for al dente; it will finish cooking in the oven. Drain the pasta, but reserve about half a cup of the starchy pasta water for the sauce later. Pat your shrimp dry with a paper towel and season them lightly with salt and pepper.
- In a large, oven-safe skillet, melt the butter over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 1-2 minutes per side until they just turn pink. Pour in the heavy cream and lemon juice, bringing the mixture to a gentle simmer. Stir in the Parmesan cheese and the cooked pasta. If the sauce looks too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Top the pasta and shrimp mixture evenly with the shredded mozzarella cheese. Place the skillet into the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbling. For a golden crust, turn on the broiler for the last 60 seconds. Remove from the oven, garnish generously with fresh parsley, and serve immediately straight from the pan for that viral aesthetic.
- Cook Time: 20 minutes