Pour in the white wine and allow it to simmer for about 5 minutes until reduced by half. Stir in the heavy cream, red pepper flakes, salt, and pepper. Let simmer for another 3-5 minutes, thickening slightly.
In a large mixing bowl, combine the cooked rice and shrimp mixture, mixing thoroughly. If you want to elevate the flavors, add a pinch of lemon zest at this stage!
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spoon the shrimp and rice mixture into the dish, spreading it evenly. Top with shredded mozzarella cheese.
Bake in the preheated oven for 30-35 minutes or until the cheese is bubbling and slightly golden. The tantalizing aroma will fill your kitchen!
Once out of the oven, let the casserole sit for about 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy while warm!
Notes
A heartwarming baked rice casserole that combines the classic flavors of shrimp scampi with a satisfying, hearty texture of rice.
