Simple Seafood Pasta Bake (Printable Version)
# What You'll Need:
→ Pasta Base
01 -
12 ounces uncooked linguine, broken up
02 -
4 cups chicken broth with low salt (or mix 1 cup white wine with 3 cups broth for better taste)
→ Aromatics
03 -
1 cup diced frozen onion, defrosted
04 -
2 tablespoons fresh garlic, finely chopped, add more if you want
→ Cheese and Protein
05 -
4 ounces shredded mozzarella (equals 1 cup)
06 -
½ cup Parmesan cheese, grated and split, with extra for topping
07 -
1 pound big shrimp (31-40 count), shells and veins removed
→ Finishing Touches
08 -
Chopped fresh parsley
09 -
Butter for richness (if you want)
10 -
Salt and pepper as needed
# Preparation Steps:
01 -
First, warm up your oven to 425°F (220°C). Grab a deep 9x13-inch baking dish and spray it with cooking oil.
02 -
Snap the linguine into smaller bits while placing them flat in your oiled dish. Mix the chicken broth (or your wine-broth mix), defrosted onion, garlic, and ¼ cup Parmesan in a bowl. Pour this mix over your pasta and mix it all together.
03 -
Wrap the dish tight with foil and pop it in the oven for 40 minutes. Around the 20-minute mark, take it out and stir everything up - tongs work really well here. Make sure pasta is nearly done before you go on.
04 -
When pasta feels almost ready, mix in your uncooked shrimp. Sprinkle mozzarella and the other ¼ cup of Parmesan on top.
05 -
Put it back in the oven without the foil for 5-10 minutes until cheese gets all melty and shrimp turns pink. Keep an eye on it so the shrimp doesn't get rubbery.
06 -
If you want, stir in some butter chunks and add salt and pepper how you like it. Top with fresh parsley and more Parmesan before you eat.
# Additional Tips:
01 -
You can cut this recipe in half and use an 8-inch square dish instead
02 -
Swapping some broth for white wine really kicks up the taste
03 -
You can totally use frozen shrimp - just make sure they're thawed out first