Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish
- 12 ounces rotini pasta
- 1 pound frozen peeled and deveined medium shrimp
- 2 cups chicken broth
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- Zest of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1/3 cup loosely packed fresh parsley, chopped
- 1/2 cup heavy cream, warmed
Instructions
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
- Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
- Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 741 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 263 mg |
| Sodium | 928 mg |
Reviews
Yes. Make certain to keep the shrimp frozen for the recipe. I added one extra cup of broth. used 6 tablespoons of butter. I used 3/4 cu p of cream and blended in 1/2 cup of cheese and parsley while warming. Poured over noodles, mixed and sprinkled another 1/2 cup of cheese over the top and cooked for additional 15 minutes. Perfect
loved this. Did the following to make it successful:
1. I didn’t use boxed or can chicken broth. I used chicken bullion cubes, and boiling water, and increased broth to 3 cups. I poured it over the pasta and let it sit in my dutch oven for 5 minutes. I put the lid on the dutch oven and proceeded with the recipe, adding 5 minutes to the cooking time for the pasta and it was perfect. I wish I had added the shrimp half way through cooking to avoid it over cooking slightly.
2. I added parsley garlic, lemon, peppers to the cream, putting the parsley in just before I poured it over the pasta. It was very tasty and aromatic.
Yum This recipe hit the spot! It took 20 extra minutes to get the pasta al dente. I stirred everything after the first 25 mins to get all the pasta into the broth. I added an extra handful cheese on top and broiled it for 2 minutes. Next time, I’m thinking about adding extra shrimp, garlic, and red pepper flakes.
I did. It did not cook, in 25 minutes at all. Not enough chicken broth.
Ok I read the reviews and made adjustments, but this recipe was just ok. I precooked the pasta, increased the garlic, lemon and cheese, but it was pretty bland. Theres not enough broth to cover the pasta and its very thin, even with cornstarch. It took about 45 minutes to cook. Will find another recipe.
I added scallops and it was great!
This was delicious
Love, love this recipe!!! Quick, easy and delicious!!!
Didn’t want to zest, so I added a tablespoon or two of lemon juice. Had no rotini so I used elbows. Had no heavy cream, so I used Greek Yogurt. Used Cilantro instead of parsley. Went alittle heavy on the red pepper flakes. DELICIOUS!
After reading the mixed reviews, I decided to save my $$$ shrimp for another recipe.