Cheesy Shrimp Pasta Bake (Print Version)
# Ingredients:
→ Main Pasta Layer
01 -
4 cups chicken broth (or swap 1 cup with white wine for a flavor boost)
02 -
12 ounces of uncooked linguine, straight from the box
→ Flavor Base
03 -
2 tablespoons of fresh garlic, minced (add extra if you'd like)
04 -
1 cup of thawed frozen onions, already diced
→ Cheese and Seafood
05 -
1 pound of large shrimp (31-40 size range), peeled and veins removed
06 -
1 cup (4 ounces) of mozzarella, shredded
07 -
½ cup of grated Parmesan, divided (keep more handy for topping)
→ Extras
08 -
Chopped parsley for garnish
09 -
Optional: Butter, depending on your preference
10 -
Season with salt and pepper as needed
# Instructions:
01 -
Preheat your oven to 425°F (220°C). Grab a 9x13-inch dish with deep sides and coat it generously with cooking spray.
02 -
Snap the linguine into smaller bits and layer it evenly in the baking dish. In a mixing bowl, combine thawed onions, garlic, chicken broth (or broth-wine mix), and ¼ cup of Parmesan. Pour this over the pasta and gently mix it together.
03 -
Seal the dish with foil and bake for 40 minutes. Stir everything after 20 minutes to ensure even cooking. Check that the pasta is soft but still has some bite before continuing.
04 -
When the pasta is nearly cooked, toss the shrimp into the dish. Scatter mozzarella and the remaining ¼ cup of Parmesan cheese on top.
05 -
Put the dish back in the oven, uncovered, for 5-10 minutes. Remove it when the cheese is gooey and the shrimp are pink. Be sure not to overdo it with the heat.
06 -
Toss in a little butter if you'd like a richer flavor. Season with salt and pepper to taste. Top with fresh parsley and extra Parmesan before digging in.
# Notes:
01 -
Half the recipe to make it in an 8-inch square dish if feeding fewer people.
02 -
Swapping out some broth with white wine gives it a delicious twist.
03 -
Frozen shrimp work perfectly, just make sure they've thawed beforehand.