Shrimp Scampi Pasta Bake

INGREDIENTS:

For the Pasta Bake:

8 oz pasta (linguine, penne, or fusilli work well)

1 lb large shrimp (peeled, deveined, and tails removed)

3 tablespoons unsalted butter

3 cloves garlic (minced)

1/2 cup chicken broth

1/2 cup heavy cream

Juice of 1 lemon (about 2–3 tablespoons)

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper (to taste)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley (chopped, for garnish)

Optional Add-Ins:

Cherry tomatoes (halved, for added sweetness)

Baby spinach (for extra greens)

Canned artichoke hearts (chopped, for a Mediterranean twist)

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 2: Prepare the Shrimp

Season the shrimp with salt, pepper, and a sprinkle of red pepper flakes (if using).

Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Add the minced garlic and cook for 1–2 minutes, until fragrant but not browned.

Pour in the chicken broth, heavy cream, and lemon juice. Stir to combine and let the sauce simmer for 3–4 minutes, until slightly thickened …