Cheesy Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
4 cups chicken broth with less salt (swap 1 cup for white wine if you'd like)
02 -
12 ounces of uncooked linguine
→ Aromatics
03 -
A couple of tablespoons of freshly minced garlic (add more if you prefer)
04 -
1 cup of thawed diced onion from the freezer section
→ Cheese and Protein
05 -
1 pound of peeled and deveined large shrimp (31-40 size)
06 -
1 cup (4 ounces) of shredded mozzarella cheese
07 -
½ cup of grated Parmesan, split in half, plus extra to sprinkle at the end
→ Finishing Touches
08 -
Chopped parsley for garnish
09 -
Salt and pepper to fit your taste
10 -
A few knobs of butter if you'd like (optional)
# Instructions:
01 -
Set your oven to 425°F (220°C). Coat a 9x13-inch deep dish with some cooking spray to stop sticking.
02 -
Snap the linguine into smaller lengths and spread them out in the dish. Mix the chicken broth (or broth-wine combo) with the onion, garlic, and ¼ cup of Parmesan in a bowl. Pour the mixture over the pasta and give it a gentle stir.
03 -
Cover the dish tightly with foil and bake it for 40 minutes. Stop halfway through to stir everything well with tongs to spread the flavors. Make sure the pasta is almost but not fully cooked before moving on.
04 -
When the pasta is just about cooked, mix in the raw shrimp. Sprinkle the mozzarella and the rest of the Parmesan over the pasta.
05 -
Put the dish back in the oven, leaving it uncovered, for another 5 to 10 minutes. Let the cheese melt beautifully and the shrimp turn a pretty pink, but don't let them overcook.
06 -
If you like, mix in some butter and season with salt and pepper to suit your taste. Scatter fresh parsley and more Parmesan on top just before serving.
# Notes:
01 -
You can easily make half by using an 8-inch dish if feeding fewer people.
02 -
Swapping in a bit of white wine really takes the flavor up a notch.
03 -
Frozen shrimp work great here—just make sure they're no longer icy before using.