Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined)
- 10 oz Penne or Fusilli pasta
- 4 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1.5 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 1.5 cups Shredded Mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until it is just al dente. While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Mince the garlic and grate your cheeses so everything is ready to go. Preheat your oven broiler to high setting.
- In a large, oven-safe skillet, melt the butter over medium-high heat. Add the shrimp in a single layer and sear for about 1-2 minutes per side until they turn pink. Remove the shrimp and set them aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese, Italian seasoning, and red pepper flakes. Let the sauce thicken for 2 minutes.
- Toss the cooked pasta and seared shrimp back into the skillet with the cream sauce. Stir well to ensure every piece is coated. Top the entire dish with a thick layer of shredded mozzarella cheese. Place the skillet under the broiler for 2-3 minutes or until the cheese is bubbly and golden brown. Remove from the oven, garnish with fresh parsley, and serve immediately with a squeeze of fresh lemon juice.
- Cook Time: 20 minutes