Do you ever feel like you can’t seem to get a break? We do. To be fair, we recognize our good fortune. Laura and I are both in good health, and Robbie is a delightful (and tiring!) toddler. But when it comes to getting housework done, we just have bad luck. We’re more ‘do-it-yourself’ people in general, but there are some things where I draw the line. Installing an escape window in the basement, for example. Alternatively, tearing out and re-laying a new driveway. Alternatively, everything electrical. That’s where I’ll send someone.

16 oz. uncooked linguine pasta
1 quart white wine take note
3 cups chicken stock (low sodium)
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1 medium diced white onion
12 tbsp minced garlic
12 cup grated Parmesan cheese (plus more for garnish)
1 cup hot water
2 pounds big raw shelled and deveined shrimp with tails

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14 cup melted unsalted butter 12 cup Panko bread crumbs
3 tbsp chopped Italian parsley (plus extra for garnish)
garnish with red pepper flakes

Instructions
Preheat the oven to 425 degrees Fahrenheit.
Coat a 9″x13″ baking dish lightly with cooking spray. Distribute the spaghetti evenly in the baking dish. (Note: If necessary, break the spaghetti in half.)SOURCE RIGHT NOW
Whisk together wine, chicken stock, lemon juice, mustard, salt, onion, garlic, and 14 cup Parmesan cheese in a medium mixing bowl until thoroughly blended. Gently incorporate this mixture into the uncooked pasta.
Bake for 20 minutes, covered securely with foil.
Remove the foil and mix in the water. Replace the foil and bake for another 20 minutes. (Note: Stirring is necessary here because the spaghetti will clump together if not stirred.)
Toss shrimp, melted butter, Panko-style bread crumbs, remaining 14 cup Parmesan cheese, and chopped parsley in a large mixing basin until well blended. Distribute the shrimp and butter mixture equally over the spaghetti.
Bake for another 10-15 minutes, uncovered. (Note: After 10 minutes, check the pasta. If there is still a significant quantity of liquid in the dish, bake for 5 minutes more, or until most of the liquid has evaporated.)

Garnish with more chopped fresh parsley and Parmesan cheese before serving. Before serving, add with red pepper flakes if preferred.
Notes: You can eliminate the white wine and replace it with 4 cups of chicken stock if you want.
***Note: In response to reader comments, I have changed this recipe to include an additional cup of water in Step 5.