Ingredients
Scale
- 1 pound large shrimp (shelled and deveined)
- 12 ounces dried spaghetti or linguine noodles
- 1 cup low-moisture mozzarella cheese (shredded)
- 1/2 cup low-sodium chicken broth
- 5 cloves fresh garlic (minced)
- Juice from one lemon (about 2 tablespoons)
- 1 teaspoon finely grated lemon zest
- 1/4 cup chopped Italian parsley
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red chili flakes (optional)
- Kosher salt (to taste)
- 4 tablespoons unsalted butter (separated into two portions)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Instructions
- Cook pasta in salted boiling water until just under al dente. Drain and set aside.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Sear the shrimp seasoned with salt and pepper for about 1-2 minutes per side until opaque. Transfer shrimp to a plate.
- In the same skillet, melt remaining butter, add minced garlic and red pepper flakes; sauté briefly until fragrant.
- Pour in chicken broth, lemon juice, and zest; simmer until reduced slightly.
- Toss drained pasta into the skillet with half of the parsley and Parmesan; fold in cooked shrimp.
- Transfer to a greased baking dish, top with mozzarella and remaining Parmesan, then bake at 375°F for about 15 minutes until cheese is melted and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 300g)
- Calories: 510
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 190mg