Shrimp Scampi Pasta Bake
Servings: 6

12 oz linguine or spaghetti
1 lb large shrimp peeled and deveined
4 tablespoons butter
4 cloves garlic minced
1/4 teaspoon red pepper flakes
1/2 cup white wine or chicken broth
1 lemon juiced and zested
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Preheat Oven: Set your oven to 375°F (190°C).
Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain and set aside.

Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Cook Shrimp: Add the shrimp to the skillet and cook for 3-4 minutes, or until pink and opaque. Remove the shrimp and set them aside.

Prepare Sauce: Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Combine Flavors: Stir in the lemon juice, lemon zest, and heavy cream. Bring the mixture to a gentle simmer.

Toss Pasta: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.

Assemble Dish: Transfer the pasta to a large baking dish, spreading it evenly. Arrange the cooked shrimp on top.

Add Cheese: Sprinkle the grated Parmesan and shredded mozzarella over the pasta and shrimp.
Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and serve immediately.