Ingredients
Scale
- 12 oz rigatoni or penne pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- 1/2 cup panko breadcrumbs (optional, for topping)
- Special Equipment:
- Large pot for boiling pasta
- Oven-safe baking dish
- Skillet for cooking shrimp and sauce
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the shrimp by seasoning with salt, pepper, and red pepper flakes. In a large skillet, melt 2 tbsp butter and sauté shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Make the sauce by adding the remaining butter to the skillet. Sauté the minced garlic for about 1 minute until fragrant. Stir in the chicken broth and heavy cream, bringing to a simmer.
- Combine the flavors by adding Parmesan cheese and Italian seasoning to the sauce, stirring until smooth. Toss the cooked pasta and shrimp in the sauce until well coated.
- Assemble the bake by transferring everything into a greased baking dish. Sprinkle mozzarella cheese and breadcrumbs on top.
- Bake at 375°F (190°C) for 15-20 minutes or until bubbly and golden brown.
- Garnish with parsley and serve warm!