Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces pasta (such as penne or fusilli)
- 4 cloves fresh garlic, minced
- 4 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 2 tablespoons freshly chopped parsley
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- Cook pasta in salted water until al dente; drain and set aside.
- In a skillet, melt butter over medium heat, add garlic, and sauté until fragrant. Add shrimp and cook until pink (about 3 minutes).
- Stir in chicken broth and heavy cream; let simmer for 5 minutes until slightly thickened. Mix in lemon juice and Parmesan cheese.
- Combine cooked pasta with shrimp mixture, ensuring even coating.
- Transfer to the baking dish and bake for 25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg