Cheesy Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
4 cups chicken broth, low-sodium (swap 1 cup for white wine for added kick)
02 -
12 ounces uncooked linguine noodles
→ Aromatics
03 -
2 tablespoons freshly minced garlic (adjust for your taste)
04 -
1 cup diced onion, thawed if frozen
→ Cheese and Protein
05 -
½ cup grated Parmesan cheese, split in half, and some extra for sprinkling
06 -
4 ounces mozzarella cheese, shredded (equals about 1 cup)
07 -
1 pound of peeled, deveined jumbo shrimp (31-40 size)
→ Finishing Touches
08 -
Salt and pepper for seasoning, as needed
09 -
A few dabs of butter (optional)
10 -
Chopped parsley for garnish
# Instructions:
01 -
Preheat your oven to 425°F (220°C). Coat a deep 9x13-inch dish thoroughly with cooking spray so nothing sticks.
02 -
Break the linguine into smaller pieces and spread them evenly in the baking dish. Mix up the broth (or broth and wine mixture) with the thawed onions, garlic, and ¼ cup Parmesan in a separate bowl. Pour it over the pasta and give everything a light stir.
03 -
Cover the dish tightly with foil and put it in the oven for 40 minutes. Halfway through, give the pasta a good mix—tongs make this easier! Make sure the pasta is just about cooked before moving on.
04 -
Mix the shrimp straight into the almost-done pasta. Sprinkle the mozzarella and the rest of the Parmesan on top.
05 -
Pop the dish back in the oven without foil for 5-10 minutes. The shrimp should turn pink, and the cheese should melt beautifully. Keep an eye on it so the shrimp doesn't end up overdone.
06 -
If you'd like, mix in a little butter. Sprinkle on salt and pepper, throw on some parsley, and add extra Parmesan before serving it up!
# Notes:
01 -
You can scale down this dish and use an 8-inch square pan instead.
02 -
Swapping some broth for white wine gives it a flavor boost.
03 -
Thawed frozen shrimp work just as well as fresh ones.