Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 8 oz linguine pasta
- 4 cloves garlic (minced)
- 4 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley (chopped)
- 2 tbsp lemon juice (freshly squeezed)
- ½ cup heavy cream
- 1 cup low-sodium chicken broth
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot; add linguine and cook until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, melt butter. Sauté garlic until fragrant, then add shrimp seasoned with salt and pepper until pink.
- Stir in chicken broth and lemon juice; simmer for about 5 minutes. Add cream and red pepper flakes; mix well.
- Combine cooked pasta with shrimp mixture in a bowl, ensuring even coating. Transfer to a greased baking dish; top with Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 210mg