Description
Creamy, garlicky shrimp tucked into tender pasta, finished under a golden Parmesan crust—a comforting one-dish meal that feels special while being easy to prepare.
Ingredients
- 1 pound large shrimp, peeled and deveined (tail-on optional)
- 8 ounces short pasta (penne or rigatoni recommended)
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Red pepper flakes (optional, pinch or two)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or similar baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside.
- In a skillet over medium heat, melt the butter and sauté minced garlic for 30–60 seconds until fragrant.
- Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove from heat.
- Pour in heavy cream and lemon juice, return to a gentle simmer, and cook for 2–3 minutes until sauce thickens slightly. Adjust seasoning and add red pepper flakes if desired.
- In a large bowl, combine the drained pasta, shrimp, cream sauce, chopped parsley, and half of the grated Parmesan. Toss to coat evenly.
- Transfer mixture to the prepared baking dish and top with remaining Parmesan.
- Bake for 20–25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
For a lighter version, use half-and-half plus 1 tbsp flour instead of heavy cream. The leftovers reheat well for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian