Cheesy Shrimp Pasta Bake (Print Version)
# Ingredients:
→ Pasta Base
01 -
12 ounces uncooked linguine pasta, broken up
02 -
4 cups chicken broth (low-sodium) or boost flavor with 1 cup white wine plus 3 cups broth
→ Aromatics
03 -
1 cup diced frozen onion, defrosted
04 -
2 tablespoons fresh garlic, finely chopped, add more if you like
→ Cheese and Protein
05 -
4 ounces shredded mozzarella (equals 1 cup)
06 -
½ cup Parmesan cheese, grated and split, with extra for topping
07 -
1 pound large peeled and deveined shrimp (31-40 count)
→ Finishing Touches
08 -
Chopped fresh parsley
09 -
Butter for richness (if you want)
10 -
Salt and pepper for seasoning
# Instructions:
01 -
Fire up your oven to 425°F (220°C). Grab a deep 9x13-inch baking dish and spray it with cooking spray so nothing sticks.
02 -
Snap the linguine into smaller bits while spreading them evenly in your dish. Mix chicken broth (or your wine-broth mix), defrosted onion, garlic, and ¼ cup Parmesan in a bowl. Pour this tasty liquid over your pasta and mix it all together.
03 -
Wrap the dish tightly with foil and pop it in the oven for 40 minutes. Stop halfway to stir everything up - tongs work great for this job. Make sure pasta's nearly done before going further.
04 -
When pasta feels right, mix in your uncooked shrimp. Sprinkle mozzarella on top along with your leftover ¼ cup Parmesan.
05 -
Put it back in the oven without covering it this time. Let it cook 5-10 minutes until cheese gets all gooey and shrimp turn pink. Keep an eye on it so the shrimp don't get tough.
06 -
Throw in some butter if you want, then add salt and pepper to make it taste just right. Scatter fresh parsley on top with extra Parmesan before you dig in.
# Notes:
01 -
You can easily make half this amount in an 8-inch square dish
02 -
Adding white wine instead of using all broth gives it a richer taste
03 -
You can totally use frozen shrimp - just make sure they're thawed first