Ingredients You’ll Need
- Pasta and Shrimp
- 1 pound (450g) pasta (like cavatappi, cellentani, penne, or rotini)
- 1½ pounds (680g) large shrimp, peeled and deveined
- Sauce Base
- ½ cup (113g) unsalted butter
- ¼ cup (60ml) extra virgin olive oil
- 6-8 cloves garlic, minced
- 1 large lemon, zested and juiced (about ¼ cup juice)
- ½ cup (120ml) vegetable or chicken broth
- ½ cup fresh parsley, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼-½ teaspoon red pepper flakes (optional)
- Cheesy Topping
- 1 cup (100g) Parmesan cheese, freshly grated
- 1 cup (113g) low-moisture mozzarella cheese, shredded
How to Make It
1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until it’s al dente, about 1 minute less than package directions suggest (it will continue cooking in the oven). Reserve about 1 cup of pasta water before draining. Don’t rinse the pasta – the starch helps the sauce cling better.
2. Create the scampi sauce base: While the pasta cooks, melt the butter and olive oil together in a large oven-safe skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. Reduce heat if necessary.
3. Build the flavors: Pour in the broth and fresh lemon juice, allowing the mixture to simmer for about 2 minutes. Stir in the lemon zest and half of the chopped parsley. Season with salt and pepper to taste, adjusting as needed.
4. Cook the shrimp: Add the shrimp to the skillet and cook just until they begin to turn pink and curl slightly, about 2-4 minutes depending on size. Be careful not to overcook as they’ll continue cooking in the oven. Remove from heat as soon as they’re pink.
5. Combine everything: Add the drained pasta to the skillet with the shrimp and sauce, gently tossing until everything is well coated. Stir in half of the Parmesan and half of the mozzarella. If the mixture seems dry, add a splash of reserved pasta water to loosen it up – you want it saucy but not soupy.
6. Prepare for baking: Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, transfer the mixture to a 9×13 inch baking dish. Sprinkle the remaining Parmesan and mozzarella evenly over the top.
7. Bake until bubbly: Bake for 20-25 minutes until the edges are bubbling and the cheese on top is melted and golden. For extra browning, you can broil for the final 1-2 minutes, watching carefully to prevent burning.
8. Rest and serve: Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Sprinkle with the remaining fresh parsley just before serving for a burst of color and fresh flavor.
Extra Information
- Pasta shapes with nooks and crannies like cavatappi or rotini work best for this dish as they capture more of the delicious sauce.
- For extra crunch, mix some panko breadcrumbs with a little melted butter and sprinkle over the cheese before baking.
- This dish is perfect paired with garlic bread and a simple green salad with lemon dressing.
- Leftovers can be stored in the refrigerator for 3-4 days. Reheat gently to prevent the shrimp from becoming rubbery.
Essential Tools
- Large pot for cooking pasta
- Large oven-safe skillet (or regular skillet plus 9×13 baking dish)
- Cheese grater
- Zester or microplane
- Measuring cups and spoons