Cheesy Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
4 cups chicken broth (use 3 cups with 1 cup white wine for an extra kick)
02 -
12 oz uncooked linguine noodles
→ Aromatics
03 -
2 tbsp freshly minced garlic (add more if you like)
04 -
One cup of diced onions (defrost if frozen)
→ Cheese and Protein
05 -
½ cup grated Parmesan (split into two portions) and more for topping
06 -
1 lb large peeled and deveined shrimp (31-40 size)
07 -
1 cup (4 oz) shredded mozzarella
→ Finishing Touches
08 -
Optional: butter for richness
09 -
Chopped fresh parsley
10 -
Add some salt and pepper as needed
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Spray a deep 9x13-inch baking pan with cooking spray so nothing sticks.
02 -
Break the linguine into smaller pieces, spreading them out evenly in the dish. Mix the chicken broth (or wine-broth combo), onions, garlic, and ¼ cup of Parmesan in a bowl. Drizzle this mix over the pasta and toss lightly.
03 -
Cover the dish with foil and bake for 40 minutes. At the halfway point, stir things up gently using tongs to ensure even cooking. Check that the noodles are just underdone before continuing.
04 -
Mix in the raw shrimp with the pasta. Sprinkle mozzarella and the other ¼ cup of Parmesan on top.
05 -
Put the dish back in the oven without foil for 5-10 minutes. Watch closely until the shrimp turn pink and the cheese melts. Don’t let the shrimp curl too much!
06 -
Mix in butter if you'd like for a creamier texture. Add a bit of salt and pepper to taste. Right before eating, toss on fresh parsley and extra Parmesan.
# Notes:
01 -
Want less? Halve the portions and use a smaller 8-inch square pan.
02 -
Swapping part of the broth with white wine boosts the flavor.
03 -
Frozen shrimp works great—just defrost it first.