Juicy shrimp nestled in a bubbling bath of creamy garlic cheese sauce, baked until golden and irresistible — this is the kind of one-dish wonder that disappears the moment it hits the table. Serve it with crusty bread for scooping up every last bit of that luscious sauce.
Ingredients
- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on
- 4 tablespoons butter, divided
- 5 cloves garlic, minced
- 4 oz (115 g) cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Crusty bread, to serve
Instructions
- Heat the oven: Preheat to 400°F (200°C). Butter a 9×13-inch baking dish.
- Sauté the garlic: In a saucepan over medium heat, melt 2 tablespoons of the butter. Add the garlic and cook 1 minute until fragrant but not browned.
- Make the sauce: Whisk in the cream cheese until smooth, then pour in the heavy cream, stirring until combined. Add half the mozzarella, the Parmesan, salt, pepper, and red pepper flakes. Simmer 2–3 minutes until thickened slightly. Stir in the lemon juice.
- Assemble the bake: Arrange the shrimp in a single layer in the baking dish. Pour the creamy garlic sauce evenly over the shrimp and top with the remaining mozzarella.
- Bake: Bake 12–15 minutes, until the shrimp are pink and opaque and the cheese is bubbly and golden on top.
- Serve: Dot with the remaining 2 tablespoons of butter, sprinkle with parsley, and serve immediately with crusty bread.
Pro tip: Don’t overbake — shrimp go from perfect to rubbery fast. Pull the dish the moment the shrimp turn opaque and pink; carryover heat finishes the job.
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Estimated nutrition per serving: ~480 calories, 34 g protein, 7 g carbs, 35 g fat.
