Ingredients

The following ingredients have 6 Servings
  • 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 medium white onion (diced)
  • 1½ Tbsp garlic (minced)
  • ½ cup Parmesan cheese (grated and divided (plus more for garnish))
  • 2 pounds large raw shrimp (shelled and deveined but with tails on)
  • ¼ cup unsalted butter (melted)
  • ½ cup Panko-style bread crumbs
  • 3 Tbsp Italian parsley (chopped (plus more for garnish))

Instruction

  • 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.)
  • Using a medium mixing bowl, add wine, chicken stock, lemon juice, mustard, 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 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 this mixture evenly on top of pasta.
  • Bake uncovered for 10-12 more minutes.
  • Before serving, garnish with additional chopped parsley and Parmesan cheese.