Ingredients
Scale
- 8 oz pasta (such as penne or fusilli)
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) and bring a large pot of salted water to a boil.
- Cook the pasta until just shy of al dente (about 1–2 minutes less than package time); drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté half the garlic until fragrant (about 30 seconds).
- Add the shrimp, season with salt, pepper, and red pepper flakes (if using), and cook 1–2 minutes per side until pink and just cooked through; remove shrimp to a plate.
- In the same skillet, add the remaining 1 tbsp olive oil and the rest of the garlic; cook 30 seconds then pour in the heavy cream.
- Stir in half the Parmesan and half the mozzarella until the sauce thickens slightly (about 2–3 minutes). Taste and adjust salt and pepper.
- Toss the cooked pasta and shrimp into the cream sauce until coated.
- Transfer everything to a lightly greased 9×9-inch (or similar) baking dish and sprinkle the remaining mozzarella and Parmesan evenly on top.
- Bake for 8–10 minutes until cheese is bubbly and lightly golden. Turn on broiler for 1–2 minutes if you want extra browning—watch closely.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
Use medium or large shrimp for best texture and avoid overcooking; shrimp cook fast. Don’t skip salting the pasta water — it adds flavor from the inside out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Seafood