Lemon Baked Pasta with Shrimp Gruyere and Dill
Indulge in the luxurious flavors of Lemon Baked Pasta with Shrimp, Gruyere, and Dill—a dish that combines bright citrus notes, creamy texture, and elegant seafood in every bite. This oven-baked pasta is coated in a velvety Gruyere cheese sauce enhanced with fresh dill, garlic, and zesty lemon, perfectly complementing tender shrimp and al dente pasta. Topped with a crispy, golden layer of panko breadcrumbs and Parmesan, this recipe offers an irresistible contrast of textures. Ready in just 45 minutes, it’s an effortless yet impressive dinner option that’s perfect for weeknights or special occasions. Garnish with fresh parsley for a burst of color and serve this flavor-packed dish straight from the oven for a meal that’s both comforting and refined. Keywords: baked pasta, shrimp pasta, lemon dill pasta, creamy pasta bake, Gruyere cheese pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli recommended)
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice
- 1.5 cups Heavy cream
- 1.5 cups Gruyere cheese, shredded
- 2 tbsp Fresh dill, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Stir in the lemon zest, lemon juice, and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and stir in the shredded Gruyere cheese until melted and smooth.
Add the cooked pasta, shrimp, and chopped dill to the cheese sauce. Toss gently to combine and coat everything evenly.
Transfer the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.5 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2251 mg | 173% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
