Shrimp Alfredo Casserole

Ingredients:

• 340 g rotini pasta (spirals)
• 450 g frozen peeled and deveined medium shrimp
• 60g unsalted butter, cut into 1cm cubes, plus extra for greasing the pan
• 2 cups chicken broth
• 1/4 tsp red pepper flakes
• 2 cloves garlic, crushed
• Zest of half a lemon
• 0.5 tbsp. grated parmesan
• 1/3 cup fresh parsley, chopped
• 0.5 cups heavy cream, warm

Preparation:

1. Preheat oven to 220°C. Generously grease the bottom and inside walls of a 22 x 32 cm pan with butter.
2. Spread the rotini in an even layer on the bottom of the prepared pan. Top with shrimp and cubes of butter. Pour in the broth, then sprinkle with red pepper flakes, garlic, lemon zest, 2 teaspoons of salt, and a few freshly ground black pepper. Cover with foil and bake until al dente, about 25 minutes.
3. Meanwhile, in a small bowl, combine the Parmesan and parsley. When the pasta is done, stir in the warm cream and sprinkle with the cheese mixture.