Directions
1. Cook the Pasta 🍝
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente—firm to the bite but cooked through. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside. Toss lightly with a small drizzle of olive oil if you wish to prevent clumping while you prepare the shrimp and sauce.
2. Prepare the Shrimp 🦐
In a large skillet, melt the butter over medium heat until it begins to foam slightly. Add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to brown it. Stir in the shrimp, followed by the lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes if you’d like a touch of heat. Cook for 2–3 minutes per side, just until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery if left on the heat too long. Once cooked, remove the skillet from the heat immediately to preserve their tenderness.
3. Combine & Assemble 🧀
In a large mixing bowl, combine the cooked pasta with the shrimp mixture, gently tossing to coat every piece in the buttery, lemony sauce. Stir in half of the mozzarella and Parmesan cheeses, ensuring the cheese melts slightly into the warm pasta and sauce. This first layer of cheese helps bind everything together and adds creamy richness to the interior of the bake.
4. Bake It! 🔥
Lightly grease a 9×13-inch baking dish with a bit of butter or nonstick spray. Transfer the pasta and shrimp mixture into the dish, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top to create a golden, bubbly crust as it bakes.
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the top layer is golden brown and the cheese is melted and bubbling around the edges. The aroma of garlic and lemon will fill your kitchen, signaling that the dish is ready to serve.
