Bring a pot of salted water to a boil. Add pasta and cook, stirring often, until al dente. Place shrimp in a colander in the sink. Pour pasta into colander over shrimp. Return pasta and shrimp to the pot. Let stand for 5 minutes.
Position a rack in the upper third of the oven. Preheat to 450. Melt butter in a skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the shallots to the pasta and shrimp along with ricotta, cream, spinach, 1/2 cup parmesan, and lemon. Season with salt and pepper.
Spoon the pasta mixture into 4, 12 oz baking dishes. Sprinkle with 2 tbsp parmesan. Bake until heated through and cheese melts, about 10 minutes.
Let casseroles cool 5 minutes. Sprinkle with remaining parmesan and the parsley.
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