Creamy Baked Shrimp Pasta
Juicy shrimp and al dente pasta are tossed in a garlicky lemon cream sauce, then baked with mozzarella and Parmesan until bubbly and golden. Perfect for seafood lovers craving creamy comfort food.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ cup white wine or chicken broth
- 1 lemon juiced and zested
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente. Drain and set aside.
- Melt butter in skillet over medium heat.
- Add garlic and red pepper flakes; cook 1 minute.
- Add shrimp and cook until pink and opaque, about 3–4 minutes.
- Remove and set aside.
- Deglaze skillet with white wine; simmer 2 minutes.
- See full steps with tips & photos → https://p4pd.org/creamy-baked-shrimp-pasta/
Notes
- Use raw shrimp for best texture. Pre-cooked shrimp can become rubbery.
- Don’t skip the lemon zest—it brightens the whole dish.
- Great with a side salad or crusty bread.