A few summers ago, my best friend Jenna invited me over to her house for a laid-back afternoon. We were looking for a dish that would be quick, delicious, and something we could whip up together while catching up.
Jenna had recently started a new job and had little time to cook, but she still wanted something hearty and satisfying. As we flipped through some cookbooks, we stumbled upon a cheesy shrimp pasta recipe. The thought of tender shrimp paired with creamy, melted cheese had us both salivating.
The day was unusually warm, and we found ourselves on her cozy porch, laughing and reminiscing about our childhood adventures. As the pasta simmered on the stove, the aroma of garlic, butter, and lemon wafted through the air, instantly bringing back memories of family dinners on lazy Sunday afternoons.
We tossed the shrimp in the sizzling skillet, watched it turn golden, and when the cheese finally melted to perfection, we knew we had something special. Jenna’s kids popped in and out of the kitchen, eagerly waiting for a taste, their faces lighting up as soon as they got their first bite. It felt like the perfect blend of flavors, fun, and simple joys. The kind of recipe that turns any day into a mini celebration.
Short Description
Cheesy Baked Shrimp is a creamy pasta dish with shrimp, tender pasta, and a garlic-lemon sauce. Topped with mozzarella and Parmesan, it’s baked until golden and bubbly for the perfect comfort food.
Key Ingredients
Shrimp & Pasta:
- 1½ pounds (680g) large shrimp, peeled and deveined
- 1 pound (450g) pasta like penne, rotini, cellentani, or cavatappi
Base for the Sauce:
- ¼ cup (60ml) extra virgin olive oil
- ½ cup (113g) butter, unsalted
- 6-8 garlic cloves, finely minced
- Zest and juice of one large lemon (about ¼ cup juice)
- ½ cup (120ml) chicken or veggie broth
- ½ cup parsley, freshly chopped, plus extra for sprinkling on top
- Sea salt and freshly cracked black pepper, based on your taste
- ¼-½ teaspoon crushed red pepper flakes (leave it out if you prefer)
Cheese Topping:
- 1 cup (113g) shredded mozzarella (low moisture)
- 1 cup (100g) grated Parmesan cheese
Tools Needed
- Large pot for boiling pasta
- Big oven-friendly skillet
- Wooden spoon or spatula
- 9×13 inch baking dish (if your skillet isn’t oven-friendly)
- Grater (for fresh Parmesan and zesting the lemon)
- Measuring cups and spoons
Cooking Instructions
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s boiling, cook the pasta just until it’s slightly firm to the bite, about 1 minute before the package’s recommended time. T
his ensures it won’t get too soft when baked later. Before draining, scoop out 1 cup of pasta water for later use. Don’t rinse the pasta—keeping the starch will help the sauce cling better.
Step 2: Prepare the Sauce
In a large oven-safe skillet, heat up the butter and olive oil over medium heat. Once melted, toss in the minced garlic and, if you like a bit of spice, the red pepper flakes. Stir this for 1-2 minutes, watching carefully to avoid burning the garlic.
When it smells fragrant, add the lemon juice and broth, letting it bubble for about 2 minutes. Stir in the lemon zest and half the fresh parsley. Season with sea salt and freshly cracked black pepper to taste.
Step 3: Cook the Shrimp
Add the shrimp to the skillet and cook them just until they turn pink and curl up, around 2-4 minutes depending on size. Be careful not to overcook them, as they’ll continue cooking once they’re in the oven. Remove the skillet from the heat.
Step 4: Mix Pasta and Shrimp
Carefully stir the cooked pasta into the skillet, ensuring that the shrimp and sauce coat it evenly. Add half of the mozzarella and Parmesan, mixing until everything is combined.
If the pasta feels too sticky, add some of the reserved pasta water to loosen the sauce and get the right consistency. It should be saucy but not too runny.
Step 5: Bake
Preheat the oven to 375°F (190°C). If your skillet isn’t oven-safe, transfer the pasta and shrimp mixture to a 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top of the pasta.
Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbling with golden spots. For an extra crispy finish, switch the oven to broil for the last 1-2 minutes, keeping an eye on it to avoid burning.
Step 6: Let it Rest
Once it’s done, let the dish sit for about 5-10 minutes. This allows the sauce to thicken and settle, making it even more satisfying when you serve it.
Step 7: Garnish and Serve
Before serving, sprinkle the remaining fresh parsley on top for a bright, fresh burst of flavor and color. Now, enjoy your cheesy, creamy, zesty shrimp dish!
Why You’ll Love This Recipe
Taste: A perfect blend of savory shrimp, zesty lemon, and rich, melty cheese. It’s the ultimate comfort food!
Simplicity: With only a few ingredients and straightforward steps, this dish is quick and easy to make, but still feels like a special meal.
Versatility: Whether you want to keep it simple or spice it up, you can adjust the level of heat and citrus flavor to your liking.
Health-conscious: With shrimp and a light lemon-butter sauce, this dish is a more balanced comfort meal without skimping on flavor.
Mistakes to Avoid & Solutions
1. Overcooking the Shrimp
Solution: Shrimp cook quickly. Remove them from the heat once they’re just pink and curled up to prevent them from turning rubbery.
2. Dry Pasta
Solution: If the pasta seems dry after baking, add a bit of reserved pasta water to loosen it up and create a creamy texture.
3. Too Much Salt
Solution: Salt in stages—taste as you go. The cheese will also add saltiness, so start with less and adjust as needed.
4. Clumpy Cheese
Solution: Grate the cheese yourself instead of using pre-shredded varieties. Freshly grated cheese melts more smoothly.
Serving and Pairing Suggestions
Main Dish: This dish is hearty enough to stand alone, but pairs wonderfully with a light side salad or some roasted vegetables.
Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the shrimp and buttery sauce perfectly.
Side Dish: A simple garlic bread or roasted asparagus can round out the meal beautifully.
Storage and Reheating Tips
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in the oven at 350°F (175°C) for about 15 minutes, or in the microwave, stirring occasionally to prevent the sauce from separating.
FAQs
1. Can I use frozen shrimp?
Yes! Just be sure to thaw them thoroughly before cooking. You can also use pre-cooked shrimp, but they won’t need to be in the skillet for as long.
2. Can I use a different type of pasta?
Absolutely! Any short pasta shape, like penne, rotini, or cavatappi, works perfectly. You can even try gluten-free pasta if needed.
3. How can I make this spicier?
Add more crushed red pepper flakes to the sauce, or even a dash of cayenne pepper for an extra kick.
4. Can I use a different type of cheese?
Sure! Gouda or fontina would melt beautifully in this dish, offering a creamy texture with a slightly different flavor.
5. Is this recipe keto-friendly?
To make it keto-friendly, replace the pasta with a low-carb alternative like zucchini noodles or shirataki noodles.
Tips & Tricks
For an even richer flavor, add a splash of white wine to the sauce as it simmers. It adds depth and complexity to the dish.
Don’t skip the reserved pasta water—it’s essential for ensuring the sauce clings to the pasta, giving it a creamy finish.
Recipe Variations
Lemon Garlic Shrimp: For an extra punch of flavor, swap out some of the butter for lemon-infused olive oil, and increase the lemon zest for a more intense citrusy bite.
Cheesy Bacon Shrimp: For a smoky twist, add crispy bacon crumbles on top of the cheese before baking. It’ll add a crunchy texture and delicious salty bite.
Final Thoughts
Cooking it with Jenna made the experience even more memorable, and the recipe quickly became a go-to for us during busy times. It’s a perfect example of how food, when shared with loved ones, can turn any ordinary day into something extraordinary.
Cheesy Baked Shrimp
Ingredients
Shrimp & Pasta:
- 1½ pounds 680g large shrimp, peeled and deveined
- 1 pound 450g pasta like penne, rotini, cellentani, or cavatappi
Base for the Sauce:
- ¼ cup 60ml extra virgin olive oil
- ½ cup 113g butter, unsalted
- 6-8 garlic cloves finely minced
- Zest and juice of one large lemon about ¼ cup juice
- ½ cup 120ml chicken or veggie broth
- ½ cup parsley freshly chopped, plus extra for sprinkling on top
- Sea salt and freshly cracked black pepper based on your taste
- ¼-½ teaspoon crushed red pepper flakes leave it out if you prefer
Cheese Topping:
- 1 cup 113g shredded mozzarella (low moisture)
- 1 cup 100g grated Parmesan cheese
Instructions
- Bring a pot of salted water to a boil. Cook the pasta 1 minute less than the package suggests, then reserve 1 cup of pasta water before draining. Don’t rinse.
- In a large skillet, heat butter and olive oil over medium. Add minced garlic and red pepper flakes, cook for 1-2 minutes. Stir in lemon juice, broth, lemon zest, and half the parsley. Season with salt and pepper.
- Add shrimp to the skillet and cook until pink and curled, 2-4 minutes. Remove from heat.
- Stir the cooked pasta into the skillet, adding half the mozzarella and Parmesan. If needed, add reserved pasta water for the right consistency.
- Preheat the oven to 375°F (190°C). Transfer mixture to a baking dish if needed. Top with remaining cheese and bake for 20-25 minutes. Broil for 1-2 minutes for a crispy finish.
- Let the dish rest for 5-10 minutes to thicken. Top with remaining parsley.
