Juicy shrimp and pasta in a lemony garlic butter sauce, layered with plenty of cheese, and baked to a bubbly, golden perfection.

Prep Time30 Minutes Cook Time 35 Minutes Total Time 65 Minutes

Ingredients

Shrimp and Pasta

• 1½ pounds (680g) large shrimp, peeled and deveined
• 1 pound (450g) pasta like penne, rotini, cellentani, or cavatappi

Base for the Sauce

• ¼ cup (60ml) extra virgin olive oil
• ½ cup (113g) butter, unsalted
• 6-8 garlic cloves, finely minced
• Zest and juice of one large lemon (about ¼ cup juice)
• ½ cup (120ml) chicken or veggie broth
• ½ cup parsley, freshly chopped, plus extra for sprinkling on top
• Sea salt and freshly cracked black pepper, based on your taste
• ¼-½ teaspoon crushed red pepper flakes (leave it out if you prefer)

Cheese Topping

• 1 cup (113g) shredded mozzarella (low moisture)
• 1 cup (100g) grated Parmesan cheese

Instructions

Start with a big pot of salted water and let it boil. Cook the pasta until it’s just slightly firm to the bite—about a minute before what the package says. Scoop out one cup of the pasta water before draining everything. Don’t rinse; the starch will make the sauce stick better.
As the pasta boils, in a big oven-friendly skillet, warm together the butter and olive oil over medium heat. Toss in the minced garlic and, if you like, some red pepper flakes. Stir for 1-2 minutes until it smells great. Keep an eye on it so the garlic doesn’t burn.
Add the lemon juice and broth, letting it all bubble for two minutes. Stir in the zest and half the parsley for extra freshness. Sprinkle in salt and pepper, adjusting until it tastes right for you.
Toss the shrimp into the skillet, cooking until they barely turn pink and curl up a bit, 2-4 minutes depending on their size. Remove from heat before they overcook, since they’ll continue cooking in the oven.
Bring the pasta into the skillet, stirring gently to coat it well with the shrimp and sauce. Mix in half the Parmesan and mozzarella. If things seem a bit sticky, add some of that reserved pasta water. The texture should be saucy but not too thin.
Turn on your oven to 375°F (190°C). If your skillet isn’t oven-friendly, shift everything to a 9×13 inch baking dish instead. Spread the rest of the cheeses evenly on top.
Bake the dish for 20-25 minutes until it’s bubbly and the cheese is melted with golden spots. If you want extra browning, switch to broil for the last minute or two, keeping a close watch.
After baking, let it sit for 5-10 minutes for the sauce to settle and thicken. Add the extra parsley on top for a pop of color and fresh taste before serving.

Notes
Twisty pastas like rotini or cavatappi work great because their shapes hold the sauce better.
Want some crunch? Toss panko breadcrumbs with melted butter and sprinkle that over the cheese before baking.
Serve it alongside a mixed green salad dressed with lemon and crunchy garlic bread for dipping.
Save leftovers in the fridge for 3-4 days. Warm them gently to avoid chewy shrimp.

Tools You’ll Need
Big pot for boiling pasta
Oven-safe skillet or a regular one and a 9×13 inch dish
Grater for the cheeses
Tool like a zester for the lemon
Measuring spoons and cups

Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Includes shellfish (shrimp)
Contains dairy (mozzarella, butter, Parmesan)
Has gluten (unless you swap for gluten-free pasta)

Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Calories: 520
Total Fat: 24 g
Total Carbohydrate: 48 g
Protein: 32 g