Ingredients:
- 340g pasta (spaghetti, linguine, or penne)
- 450g large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 60ml dry white wine (or chicken broth)
- 60ml fresh lemon juice
- 50g grated Parmesan cheese
- 25g fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 100g shredded mozzarella cheese
- Lemon wedges for serving (optional)
Instructions:
- Cook the Pasta: Boil the pasta in salted water until al dente. Drain and set aside.
- Sauté the Shrimp: Preheat the oven to 190°C. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes on each side until pink. Remove and set aside.
- Prepare the Scampi Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute. Pour in white wine and lemon juice, stirring to deglaze. Simmer for 2-3 minutes. Stir in salt, black pepper, and half of the Parmesan cheese.
- Assemble the Bake: In a large bowl, combine the cooked pasta, shrimp, and scampi sauce. Toss to coat. Transfer to a greased 9×13-inch baking dish. Sprinkle with remaining Parmesan and mozzarella cheeses.
- Bake: Place in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve warm with lemon wedges if desired.
Tips:
- Add Vegetables: Incorporate spinach, cherry tomatoes, or sautéed zucchini for extra flavour and nutrition.
- Cheesy Variation: For a creamier texture, add ricotta or cream cheese.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
