Ingredients
Scale
- 1 cup low-moisture shredded mozzarella
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 teaspoon crushed red chili flakes (optional)
- 4 tablespoons unsalted butter, divided
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon finely grated lemon zest
- 12 ounces dried spaghetti or linguine
- 1/2 cup dry white wine or low-sodium chicken broth
- 3 tablespoons extra virgin olive oil
- 5 cloves fresh garlic, finely minced
- 1/4 cup Italian flat-leaf parsley, chopped
- 1/2 cup finely grated Parmesan cheese
- Kosher salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just shy of al dente. Drain and set aside.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Pat shrimp dry and season with salt and black pepper. Sear shrimp 1–2 minutes per side until opaque and lightly golden. Remove shrimp to a plate.
- Melt remaining butter in the same skillet. Add garlic and crushed red pepper flakes, sautéing for about 30 seconds until fragrant. Pour in wine (or broth), lemon juice, and zest; simmer 2–3 minutes until slightly reduced.
- Return pasta to skillet, tossing to coat with the garlic-butter mixture. Stir in half of the Parmesan and half of the parsley. Fold in cooked shrimp gently.
- Transfer shrimp and pasta mixture to a lightly greased 9×13-inch baking dish. Top with mozzarella and remaining Parmesan evenly.
- Bake uncovered at 375°F (190°C) for 15 minutes until cheese melts and turns golden.
- Garnish with remaining parsley and optionally finish with additional lemon juice before serving hot.
Notes
- Serve immediately while bubbling and aromatic.
- Adjust seasoning to taste.
- Best enjoyed fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American, Italian