Shrimp Scampi Pasta Bake for 6 Servings

Instructions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook for 2 minutes less than the package's al dente instructions. Note: This prevents the pasta from overcooking in the oven. Drain and toss with 1 tbsp olive oil to prevent sticking, then transfer the pasta to a 9x13 inch baking dish.
2. In a skillet over medium heat, melt 2 tbsp of butter. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant but not browned. Note: Browned garlic tastes bitter.
3. Deglaze the pan with white wine, simmering until the liquid reduces by half. Stir in the lemon juice, lemon zest, and the remaining 2 tbsp of cold butter, whisking until the sauce is velvety and opaque. Note: Cold butter is the key to a stable emulsion.
4. Fold the raw shrimp and fresh parsley into the scampi sauce. Note: Do not cook the shrimp in the pan; they'll finish in the oven.
5. Pour the mixture over the pasta in the baking dish, tossing gently to coat all noodles. Note: Ensure the shrimp are distributed evenly so they cook at the same rate.
6. Top evenly with mozzarella, Parmesan, and Panko breadcrumbs. Note: Spread the panko in a thin layer for the best crunch.
7. Bake at 400°F (200°C) for 12–15 minutes until the cheese is bubbling and the shrimp are opaque and pink.
8. Let it sit for 5 minutes before serving. Note: This allows the sauce to thicken slightly and settle.