Ingredients
Scale
- 12 ounces dried spaghetti or linguine
- 1 pound large shrimp, shelled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- Juice and zest from one lemon
- 1 cup low-moisture mozzarella, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in well-salted boiling water until just shy of al dente. Drain and set aside.
- In a skillet, heat olive oil and 2 tablespoons of butter over medium heat. Sear seasoned shrimp until opaque and golden, then remove from the pan.
- Melt remaining butter in the same skillet. Sauté garlic briefly before adding apple vinegar or broth along with lemon juice and zest. Simmer to reduce.
- Combine drained pasta with the sauce and shrimp; fold in half of the cheeses.
- Transfer to a greased baking dish, top with remaining cheese, and bake at 375°F for 15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 456
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 180mg