Shrimp Scampi Pasta Bake
Everyone’s favorite shrimp dish just got a whole lot easier with this baked version. Succulent shrimp in a creamy sauce with pasta and a cheesy topping…. Yes please!! Seriously if you love this classic dish you will be in heaven with the simplicity and deliciousness this baked version brings. It can also be prepped ahead of time and baked right before serving so it makes for a simple elegant dish to even serve guests. Consider making this for mom this Sunday she will love it and so will everyone else.
1 lb shrimp peeled and deveined
3/4 lb linguine cooked drained
2 tablespoons olive oil
6 tablespoons butter divided
Salt pepper and red pepper flakes
2 cloves garlic minced
1/2 c white wine
1 1/4 cups heavy cream
1 lemon juiced
1/4 c chopped parsley divided
1 c mozzarella shredded
In a large skillet heat the olive oil with 2 tablespoons of the butter. When the butter sizzles add the shrimp. Season with salt and pepper and red pepper flakes. Cook on both sides and remove. Add the remaining butter to the skillet. When it melts add the garlic. When the garlic starts to sizzle add the wine and let it reduce for a few minutes. Add the heavy cream, lemon juice and half of the parsley. Let it cook until thickened. Add the pasta to the skillet and cook with the sauce for a few minutes. Pour the creamy pasta into a prepared baking dish. Nestle the shrimp all around the pasta. Top with the mozzarella and bake at 375 for about 15 – 20 minutes until bubbling. Sprinkle with remaining parsley.
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