Shrimp and Linguine Bake with Mozzarella Cheese

By á-46

This shrimp and pasta bake is topped off with lots of melty mozzarella cheese. The shrimp is sauteed with vegetables and then baked with green onions, tomatoes, and peas and then baked with the cooked linguine or spaghetti.

Total Time: 40 minutes
Yield: Serves 4

Ingredients

• 8 ounces linguine or spaghetti
• 1 to 1 1/2 pounds medium to large shrimp
• 3 cloves garlic, minced
• 1 teaspoon dried leaf basil
• 1 tablespoon. extra-virgin olive oil
• 1 tablespoon butter
• 2 to 3 tablespoons white wine or sherry, optional
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup sliced green onions
• 1 cup frozen green peas
• kosher salt and freshly ground black pepper, to taste
• 6 to 8 ounces linguine, cooked and drained
• 1 to 1 1/2 cups shredded mozzarella cheese
• freshly grated Parmesan cheese, optional

Preparation

Step 1

Fill a large saucepan with about 2 quarts of water. Add about 1 1/2 teaspoons of salt and place the pan over high heat. Bring the water to a boil and add the pasta. Cook the pasta following the package directions for al dente pasta.

Peel and devein the shrimp.* In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking.

Cook linguine in boiling salted water following the package directions.

Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half the tomatoes into the baking dish; top with linguine.

Heat oven to 350 F.

In the same pot that you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remaining tomatoes; cook for 1 to 2 minutes.

Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.

Bake for 20 minutes.