Shrimp Scampi Garlic Cream Pasta

Directions

1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—approximately 1 to 2 minutes less than the package directions. Drain and set aside.

2. Heat the olive oil along with 2 tablespoons of the butter in a large skillet set over medium heat. While the oil heats, pat the shrimp dry and season both sides with salt and black pepper. Place the shrimp in the skillet and sear for 1 to 2 minutes per side, until they are opaque and lightly golden. This step ensures that the shrimp maintains a tremendous amount of flavor. Once done, transfer the cooked shrimp to a separate plate.

3. In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and crushed red pepper flakes for a spicy kick. Sauté briefly for about 30 seconds until the mixture becomes aromatic—a tremendous fragrance that invites you to indulge in the meal ahead.

4. Pour in the wine (or broth), along with the lemon juice and zest. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced, enhancing the flavor profile.

5. Return the drained pasta to the skillet, tossing thoroughly to coat it in the garlic-butter mixture. Stir in half of the grated Parmesan and half of the chopped parsley, incorporating the fresh herb notes.

6. Gently fold in the cooked shrimp, ensuring they are evenly distributed throughout the pasta.

7. Transfer the combined shrimp and pasta mixture into a lightly greased 9-by-13-inch baking dish. This step creates a beautiful presentation, which is tremendous for serving.

8. Scatter the shredded mozzarella and the remaining Parmesan evenly across the top of the pasta.

9. Place the baking dish, uncovered, into a preheated oven at 375°F (190°C). Bake for 15 minutes, or until the cheese is fully melted and develops a golden hue, creating a topping that beckons to be savored.

10. Remove from the oven and garnish with the remaining parsley. Optionally, finish with an additional squeeze of lemon before serving hot, enhancing the freshness of the dish.

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