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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs medium raw shrimp (25-30 per pound), peeled, deveined, tails removed
3/4 tsp salt, divided
1/2 tsp ground black pepper
6 tbsp butter (3/4 stick), divided
6 tbsp dry sherry, divided
1/4 cup flour
3 1/2 cups milk, divided
1 tbsp Dijon mustard
1/2 tsp cayenne pepper
8 oz uncooked mezzi rigatoni pasta
6 oz sharp white cheddar cheese, shredded (1 1/2 cups), divided
4 oz fontina cheese, shredded (1 cup)
2/3 cup panko bread crumbs
1/4 cup finely chopped fresh parsley
Preheat oven to 400.
Season shrimp with 1/4 tsp of the salt, and pepper. Heat 2 tbsp of the butter in a pan over medium heat 1-2 minutes or until bubbling. Cook shrimp 2-3 minutes or until pink and cooked through, turning once. Stir in 2 tbsp of the sherry; cook 30 seconds. Remove shrimp.
Add remaining butter and flour to the pan; whisk 1-2 minutes or until smooth. Slowly pour in 1 cup of the milk, whisking constantly until smooth. Whisk in remaining milk, mustard, cayenne and remaining 1/2 tsp salt. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often; remove pan from heat.
Stir in pasta, 1 cup of the cheddar and fontina.
Pour into a lightly greased 2 1/2 quart casserole dish. Stir in shrimp and remaining sherry. Combine bread crumbs, parsley and remaining cheddar in small bowl.
Top casserole with bread crumb mixture. Bake, covered, 45-60 minutes or until top is golden brown. Remove from oven; let stand 5 minutes.
Yield: 10
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Baked Mac ‘N Cheese with Shrimp - Pampered Chef
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs medium raw shrimp (25-30 per pound), peeled, deveined, tails removed
3/4 tsp salt, divided
1/2 tsp ground black pepper
6 tbsp butter (3/4 stick), divided
6 tbsp dry sherry, divided
1/4 cup flour
3 1/2 cups milk, divided
1 tbsp Dijon mustard
1/2 tsp cayenne pepper
8 oz uncooked mezzi rigatoni pasta
6 oz sharp white cheddar cheese, shredded (1 1/2 cups), divided
4 oz fontina cheese, shredded (1 cup)
2/3 cup panko bread crumbs
1/4 cup finely chopped fresh parsley
Preheat oven to 400.
Season shrimp with 1/4 tsp of the salt, and pepper. Heat 2 tbsp of the butter in a pan over medium heat 1-2 minutes or until bubbling. Cook shrimp 2-3 minutes or until pink and cooked through, turning once. Stir in 2 tbsp of the sherry; cook 30 seconds. Remove shrimp.
Add remaining butter and flour to the pan; whisk 1-2 minutes or until smooth. Slowly pour in 1 cup of the milk, whisking constantly until smooth. Whisk in remaining milk, mustard, cayenne and remaining 1/2 tsp salt. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often; remove pan from heat.
Stir in pasta, 1 cup of the cheddar and fontina.
Pour into a lightly greased 2 1/2 quart casserole dish. Stir in shrimp and remaining sherry. Combine bread crumbs, parsley and remaining cheddar in small bowl.
Top casserole with bread crumb mixture. Bake, covered, 45-60 minutes or until top is golden brown. Remove from oven; let stand 5 minutes.
Yield: 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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