Red pepper flakes, 1/4 teaspoon
Half a cup of chicken broth or white wine
One freshly squeezed and zesty lemon
using one cup of heavy cream
Half a cup of Parmesan cheese, grated
Mascarpone cheese, measured in cup measure
Add seasonings of salt and pepper to taste.
minced fresh parsley, 2 teaspoons
How to Follow
Set oven temperature to 375°F, or 190°C.
To get an al dente texture, cook the pasta as directed on the box. After draining, put away.
Butter, in a large pan set over medium heat, should melt. Sauté the garlic and red pepper flakes for around 1 minute, or until they release their pungent aroma.
Once the pan is hot, add the shrimp and cook for three to four minutes, or until opaque and pink. Take the shrimp out and put them aside.
Add the white wine to the pan and bring to a boil for 2 minutes, stirring occasionally to scrape away any browned pieces.
Add the heavy cream, lemon zest, and lemon juice, and stir to combine. Simmer gently for a while.
Coat the cooked pasta with the sauce by adding it to the pan and stirring to combine. Add seasonings according to your liking.
In a large baking dish, transfer the pasta mixture. Spread the prawns out on top.
Top the spaghetti and shrimp with the Parmesan and mozzarella cheeses.
Melt and bubble the cheese in a hot oven for around fifteen to twenty minutes.
Take it out of the oven and top it up with some chopped parsley.
Tips and Variations
Using half-and-half instead of heavy cream will make it lighter. Substitute cooked chicken or a combination of veggies like broccoli and bell peppers for the shrimp if you happen to have finicky eaters in your household. For an extra crispy topping, you may sprinkle breadcrumbs on top before baking. You may customize the seasoning to your family's liking by adjusting the quantity of garlic and red pepper flakes.
