CookieMonster
Über Member
did a (new to us) shrimp pasta bake - now,,,, I'm leery of baked shrimp tennis balls - so approached with caution....
cook the pasta
pre-heat oven to 375'F
half-fry the shrimp - used butter - they finish in the bake . . . cut into fork size pieces
remove/reserve shrimp
deglaze the pan with 0.5 cup dry white wine + 3-4 cloves minced garlic
stir in ~0.5 cup lite cream, stir in
add & whisk in 1.5 tablespoon lemon juice (+ optional, zest of half lemon)
season with salt/pepper + red pepper flakes to taste
add pasta into sauce & stir through
reduce to thicken - but not too thick as pasta will soak up some in bake cycle.
assemble:
pasta in casserole dish
shrimp on top
top with 0.5 cup grated parm + 1 cup grated mozzarella
topped with parsley
bake ~30 minutes till bubbly
cook the pasta
pre-heat oven to 375'F
half-fry the shrimp - used butter - they finish in the bake . . . cut into fork size pieces
remove/reserve shrimp
deglaze the pan with 0.5 cup dry white wine + 3-4 cloves minced garlic
stir in ~0.5 cup lite cream, stir in
add & whisk in 1.5 tablespoon lemon juice (+ optional, zest of half lemon)
season with salt/pepper + red pepper flakes to taste
add pasta into sauce & stir through
reduce to thicken - but not too thick as pasta will soak up some in bake cycle.
assemble:
pasta in casserole dish
shrimp on top
top with 0.5 cup grated parm + 1 cup grated mozzarella
topped with parsley
bake ~30 minutes till bubbly
