Shrimp Scampi Garlic Cream Pasta with Mozzarella and Lemon
A rich yet balanced Italian-American pasta dish featuring seared shrimp, garlic-cream sauce, and golden mozzarella. The non-alcoholic broth preserves authentic flavor while catering to diverse diets.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings 1x
- Category: quick
- Method: Cooking and Baking
- Cuisine: Italian-American
- Diet: Seafood
Ingredients
12 oz dried spaghetti or linguine noodles
1 lb large shrimp, peeled and deveined
3 tbsp extra virgin olive oil
4 tbsp unsalted butter (divided)
5 cloves garlic, finely minced
1/4 tsp crushed red chili flakes (optional)
1/2 cup low-sodium chicken broth or water
2 tbsp lemon juice (plus zest from 1 lemon)
Kosher salt and black pepper
1/4 cup Italian flat-leaf parsley, chopped (plus more for garnish)
1/2 cup grated Parmesan cheese
1 cup low-moisture mozzarella, shredded
Instructions
Boil pasta in heavily salted water until 1-2 minutes under package instructions. Drain, reserving 1/4 cup starchy water.
Pat shrimp dry and season. In a skillet with 2 tbsp butter and oil, sear on both sides until just opaque. Set aside.
Return skillet to 2 tbsp butter, sauté garlic and chili flakes for 30 seconds. Add broth, lemon juice/zest, and simmer 2-3 minutes.
Toss pasta in sauce, adding Parmesan and half the parsley. Fold in shrimp, thinning with pasta water if needed.
Transfer to greased 9×13″ dish. Top with mozzarella and remaining Parmesan. Bake at 375°F for 15 minutes until golden.
Sprinkle with parsley before serving warm.
Notes
Replace mozzarella with provolone or ricotta for firmer texture
Add sautéed spinach or mushrooms in the garlic base for extra nutrients
For heartier sauce, stir in 2 tbsp heavy cream to the simmered broth before combining with pasta
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 3g
- Sodium: 6800mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 400mg