Creamy Shrimp Fettuccine Bake

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A Decadent, Cheesy Seafood Pasta Casserole

Why You’ll Love This

🍤 Juicy shrimp in every forkful
🧀 Three-cheese sauce – creamy, rich, and golden
🔥 Baked to perfection with a crispy breadcrumb topping
⏱ Ready in 40 minutes – impressive but easy

Ingredients

Pasta & Shrimp

12 oz fettuccine (or linguine)
1 lb medium shrimp, peeled & deveined
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)

Cheese Sauce

4 tbsp butter
4 tbsp flour
2 cups whole milk
1 cup heavy cream
1 cup shredded mozzarella
½ cup grated Parmesan
½ cup shredded Gruyère (or Swiss)
½ tsp salt
¼ tsp black pepper

Topping

½ cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped parsley

Step-by-Step Instructions

1. Cook Pasta & Shrimp

  1. Cook pasta 1 minute less than package directs. Drain.
  2. Heat oil in skillet; sauté shrimp, garlic, and red pepper flakes 2-3 minutes until pink. Set aside.

2. Make Cheese Sauce

  1. Melt butter in saucepan. Whisk in flour; cook 1 minute.
  2. Gradually whisk in milk and cream until smooth. Simmer until thickened.
  3. Remove from heat; stir in cheeses, salt, and pepper.

3. Assemble & Bake

  1. Mix pasta, shrimp, and sauce in greased 9×13″ dish.
  2. Combine panko, melted butter, and parsley; sprinkle over top.
  3. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Pro Tips

🍋 Brighten it up: Add zest of 1 lemon to the sauce
🍄 Extra veggies: Sauté mushrooms or spinach with the shrimp
🔥 Crispier top: Broil last 2 minutes

Serving Suggestions

🥗 Pair with garlic bread and Caesar salad
🍷 Serve with crisp white wine
🌿 Garnish with fresh basil or chives

“Fancy enough for date night, easy enough for weeknights!” 🍤✨

Storage: Keeps refrigerated 3 days. Reheat with a splash of milk.

Variations:

  • Cajun Style: Toss shrimp with 1 tbsp Cajun seasoning
  • Lobster Upgrade: Use ½ lb chopped lobster meat with the shrimp
  • Lightened Up: Substitute half-and-half for heavy cream

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