Cheesy Baked Shrimp (Stampa)
Juicy shrimp baked with pasta in garlic-lemon butter and cheese. Comforting and flavorful with minimal effort.
# Ingredienti:
→ Pasta
01 -
12 ounces cavatappi or cellentani pasta, uncooked
→ Seafood
02 -
1 pound large shrimp, peeled and deveined
→ Sauce Base
03 -
4 tablespoons unsalted butter
04 -
2 tablespoons olive oil
05 -
6 cloves garlic, minced
06 -
1 tablespoon lemon zest
07 -
2 tablespoons fresh lemon juice
08 -
1 cup reserved pasta cooking water
→ Cheeses
09 -
1 cup shredded mozzarella cheese
10 -
1/2 cup grated Parmesan cheese
→ Optional Toppings
11 -
1/4 cup panko breadcrumbs mixed with 1 tablespoon melted butter
12 -
2 tablespoons chopped fresh parsley
# Istruzioni:
01 -
Preheat oven to 375°F (190°C).
02 -
Boil pasta in salted water until just under al dente. Reserve 1 cup of pasta water before draining. Do not rinse.
03 -
In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and cook for 60 seconds until fragrant, avoiding browning.
04 -
Add shrimp to skillet and cook for 2–3 minutes until pink and slightly underdone. Remove from heat.
05 -
In a large bowl, mix cooked pasta, shrimp with garlic butter, lemon zest, lemon juice, pasta water, half of the mozzarella, and all of the Parmesan.
06 -
Transfer mixture to a greased baking dish. Top with remaining mozzarella. Sprinkle panko topping if using.
07 -
Bake uncovered for 25–30 minutes until cheese is melted and golden. Edges should bubble slightly.
08 -
Let bake rest 5–10 minutes after removing from oven. Sprinkle with chopped parsley before serving.
# Note utili:
01 -
Save pasta water for a smooth sauce and do not rinse drained pasta to retain starch.
02 -
Shrimp will continue cooking in the oven, so slightly undercook during sautéing.
03 -
Dish thickens as it rests; sauce may appear loose when first baked.