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16 oz. linguine pasta uncooked
1 cup white wine see note
3 cups low-sodium chicken stock
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1 tsp kosher salt
1 medium white onion diced
1½ Tbsp garlic minced
½ cup grated Parmesan cheese divided (plus more for garnish)
1 cup warm water
2 pounds large raw shrimp shelled and deveined but with tails on
¼ cup unsalted butter melted
½ cup Panko bread crumbs
3 Tbsp Italian parsley chopped (plus more for garnish)
red pepper flakes for garnish
Instructions
Preheat oven to 425°F.
Lightly spray a 9”x13” baking dish with cooking spray. Spread the pasta evenly into baking dish. (Note: If needed, feel free to break pasta in half.)SOURCE NOW
Using a medium mixing bowl, add wine, chicken stock, lemon juice, mustard, salt, onion, garlic and ¼ cup of Parmesan cheese; whisk together until well combined. Pour this mixture over uncooked pasta and stir gently.
Cover pan tightly with foil and bake for 20 minutes.
Remove foil, add water and stir. Replace foil and continue baking for 20 more minutes. (Note: Stirring is important here as the pasta will tend to clump together if it’s not stirred up a bit.)
Using a large mixing bowl, add shrimp, melted butter, Panko-style bread crumbs, remaining ¼ cup Parmesan cheese and chopped parsley; toss until well combined. Spread shrimp and butter mixture evenly on top of pasta.
Bake uncovered for 10-15 more minutes. (Note: Check pasta after 10 minutes. If a noticeable amount of liquid still remains in the dish, then continue baking for 5 more minutes or until most of the liquid has evaporated.)
Before serving, garnish with additional chopped fresh parsley and Parmesan cheese. If desired, sprinkle red pepper flakes on top before serving.
Notes
If you prefer, you can omit the white wine and use 4 cups of chicken stock instead.
***Note: Based on feedback from several readers, I have updated this recipe to add an additional cup of water in Step 5.
