Effortless Shrimp Scampi Pasta Bake (Print Version)

# Ingredients:

01 - 1/2 cup grated Parmesan cheese
02 - Salt and pepper as needed
03 - 4 garlic cloves, finely chopped
04 - 12 ounces spaghetti or linguine
05 - 1/4 teaspoon chili flakes
06 - 4 tablespoons unsalted butter
07 - 2 tablespoons parsley, freshly chopped
08 - 1 cup shredded mozzarella
09 - 1 lemon, both zested and squeezed for juice
10 - 1 cup heavy whipping cream
11 - 1/2 cup white wine or chicken broth
12 - 1 pound shrimp, large and cleaned

# Instructions:

01 - Start by cranking up your oven to 375°F (190°C) to give it enough time to warm up. Meanwhile, organize your cooking space: pull out and measure everything you'll need. This way, you'll move through the steps smoothly without stopping to look for things.
02 - Fill a big pot with water, toss in lots of salt, and bring it to a good, rolling boil. Drop in the spaghetti or linguine and cook it al dente—that means not too soft, with just a little firmness when you bite. Times usually vary between 8-10 minutes. Drain it, but don't rinse; the starch will help hold onto the sauce.
03 - Melt the butter in a large pan over medium heat until it’s bubbly. Toss in the garlic and chili flakes, stirring constantly. In about a minute—when the garlic smells amazing and just starts to turn light brown—pull it off the heat to prevent overcooking.
04 - Put the cleaned shrimp into your buttery garlic mix, spreading them out evenly. Flip them after 1-2 minutes per side, just when they've turned pink and stopped looking translucent. They're not done just yet but will finish cooking later in the oven. Scoop them out onto a separate plate, keeping all the juices in the pan.
05 - Pour the wine (or broth) into the same pan, scraping the bottom with a wooden spoon to gather up all those tasty bits. Let it bubble for two minutes to cook off some of the alcohol. Next, add the cream, lemon zest, and juice. Stir it gently and let it simmer for a few minutes until it starts thickening a little.
06 - Drop the drained pasta back into the skillet with the sauce, giving it a thorough toss so every strand is coated. If your pan isn't big enough, you can use the pasta pot instead. Taste and sprinkle in salt and pepper as needed—but don't forget the cheese will also bring some saltiness.
07 - Transfer this saucy pasta into a large casserole dish and spread it out evenly. Place the cooked shrimp on top, spacing them across the dish so everyone gets a good portion. The pink shrimp against the creamy pasta looks as good as it tastes!
08 - Spread the Parmesan evenly across the surface, followed by the shredded mozzarella. With these two, you’ll get both sharp flavor and that gooey, stretchy cheese effect as it bakes.
09 - Slide your dish into the preheated oven and bake for about 15-20 minutes. You'll know it's done when the cheese is melty, bubbly, and golden brown in spots. The edges of the pasta will crisp up slightly, giving a nice contrast to the creamy inside.
10 - Once out of the oven, sprinkle parsley over the dish before serving. The heat will release the fresh herb's fragrance, giving the dish a burst of brightness. Let everything settle for a couple of minutes before scooping it onto plates. Serve warm, with extra Parmesan on the side if anyone wants!

# Notes:

01 - This seafood pasta bake blends zesty lemon with velvety cream and two cheeses for a meal that's cozy yet elevated.
02 - Swap heavy cream with half-and-half if you want it a bit lighter—just know your sauce won't be as dense and rich.
03 - Fresh greens really pop in this dish. If you can't find parsley, freshly chopped basil or chives are great options.

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