Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray. Meanwhile, bring a large pot of salted water to boil for the pasta.
- Cook the linguine according to package directions, but reduce cooking time by 2 minutes. Drain and set aside.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine and lemon juice. Let the mixture simmer for 3-4 minutes, then stir in the heavy cream and bring to a gentle simmer.
- Add ½ cup of Parmesan cheese, parsley, red pepper flakes, salt, and black pepper. Stir until the cheese melts completely into the sauce.
- Add the cooked pasta and raw shrimp to the sauce. Toss everything together until well coated. Transfer the mixture to your prepared baking dish.
- Melt the remaining 2 tablespoons of butter. Mix it with panko breadcrumbs, the remaining Parmesan cheese, and lemon zest. Sprinkle this mixture evenly over the casserole.
- Bake for 20-25 minutes until the shrimp turn pink and opaque and the topping becomes golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
Choose fresh, high-quality shrimp for the best results. You can substitute pasta shapes and adjust the spice level according to your preference.