1 lb (450g) shrimp, peeled and deveined

8 oz (225g) pasta (penne or rotini)

2 tbsp butter

3 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1/2 cup chicken or vegetable broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tbsp fresh parsley, chopped

Salt and pepper, to taste

1 tbsp olive oil

1 tbsp lemon juice

Zest of 1 lemon

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
In the same skillet, melt butter. Add garlic and red pepper flakes; sauté for 1 minute.
Pour in broth, bring to a simmer, then add heavy cream, Parmesan, and lemon juice. Cook for 2–3 minutes until slightly thickened.
In a large bowl, combine pasta, shrimp, and sauce. Stir in half the mozzarella.
Transfer to the prepared baking dish. Top with remaining mozzarella and lemon zest.
Bake for 20–25 minutes until bubbly and golden.
Garnish with parsley and serve immediately.

Swap shrimp for scallops or cooked chicken for variety.

Add spinach or broccoli before baking for extra veggies.

For more heat, increase red pepper flakes or add hot sauce.

Fettuccine works well in place of penne.

Mix in a bit of cream cheese for a richer bake.

Store leftovers in the fridge for up to 3 days; reheat with a splash of cream or broth.

Freeze before baking for longer storage. Bake from frozen at 375°F for 45–50 minutes.