Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook until al dente, then drain without rinsing.
- Warm the olive oil and half of the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 to 60 seconds.
- Add the shrimp to the skillet and season with salt and pepper. Cook just until they turn pink and opaque, then remove the shrimp to a plate and set aside.
- Melt the remaining butter in the same skillet and pour in the dry white grape juice or wine. Simmer for 1 to 2 minutes, scraping up any browned bits from the bottom.
- Reduce the heat to low and stir in the lemon juice, lemon zest, and three-quarters of the shredded mozzarella. Keep stirring until the cheese melts into a smooth sauce.
- In a large mixing bowl, gently combine the cooked pasta, cooked shrimp, creamy garlic sauce, and chopped parsley until everything is evenly coated.
- Transfer the mixture to a buttered baking dish and top with the remaining Parmesan and mozzarella. Bake at 350°F (175°C) for 20 to 25 minutes, until golden and bubbling.
Nutrition
Notes
For a richer flavor, swap the grape juice for a dry California Sauvignon Blanc or Pinot Grigio.
Do not overcook the shrimp in the skillet; they will finish cooking in the oven and can turn rubbery if overdone.
If you like extra crunch, sprinkle 1/2 cup panko breadcrumbs tossed with olive oil over the top before baking.
This dish can be assembled up to 24 hours ahead; cover and refrigerate, then add 10 minutes to the bake time.
Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in a 350°F oven until hot.
Use freshly grated Parmesan instead of pre-shredded for smoother melting and brighter flavor.
Swap linguine for gluten-free pasta if needed; cook it slightly less than al dente so it doesn't soften too much in the oven.