Easy Baked Shrimp Pasta (Print Version)

# Ingredients:

→ Pasta Base

01 - 12 ounces linguine pasta, uncooked
02 - 4 cups low-sodium chicken broth (or 1 cup white wine plus 3 cups broth for extra flavor)

→ Aromatics

03 - 1 cup frozen diced onion, thawed
04 - 2 tablespoons minced fresh garlic, or more to taste

→ Cheese and Protein

05 - 4 ounces (1 cup) shredded mozzarella cheese
06 - ½ cup grated Parmesan cheese, divided, plus extra for serving
07 - 1 pound large shrimp (31-40 count), peeled and deveined

→ Finishing Touches

08 - Fresh parsley, chopped
09 - Butter to taste (optional)
10 - Salt and pepper to taste

# Instructions:

01 - Start by heating your oven to 425°F (220°C). Take a deep 9x13-inch baking dish and give it a good coating of cooking spray.
02 - Break the linguine into smaller pieces as you arrange them in an even layer in your prepared dish. In a separate bowl, whisk together the chicken broth (or wine-broth combination), thawed onion, garlic, and ¼ cup of Parmesan. Pour this flavorful mixture over your pasta and give everything a gentle toss.
03 - Cover your dish tightly with foil and bake for 40 minutes. Halfway through, pause to give everything a good stir - kitchen tongs work great for this. Make sure the pasta is almost al dente before moving to the next step.
04 - Once pasta is al dente, stir in your raw shrimp. Top with mozzarella and the remaining ¼ cup of Parmesan cheese.
05 - Return to the oven, uncovered, for 5-10 minutes until the cheese gets melty and the shrimp turn pink. Watch carefully to avoid overcooking the shrimp.
06 - If desired, stir in a few pats of butter and season with salt and pepper to taste. Sprinkle with fresh parsley and extra Parmesan before serving.

# Notes:

01 - This recipe can easily be halved and cooked in an 8-inch square baking dish
02 - Using part white wine instead of all broth adds an extra layer of flavor
03 - Frozen shrimp work perfectly fine - just make sure they're thawed before using