Mac and cheese with shrimp
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Shrimp scampi in a garlicky butter and white wine sauce makes a delicious complement to macaroni and cheese. Cook the shrimp scampi separately, then toss them with cooked pasta shells in a viscous sauce made with a blend of Italian cheeses. Unlike most mac 'n' cheese recipes, this version requires no baking, and for a crispy, contrasting crust, simply sprinkle each serving with a mixture of toasted panko breadcrumbs, red pepper flakes, and parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g medium shell pasta
- 450 g large shrimp, peeled, deveined and cut into 2 cm pieces.
- 6 tablespoons unsalted butter
- 0.5 tbsp. panko breadcrumbs
- 0.5 tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
- 2.5 cups of low-fat cream
- 220 g of cream cheese, room temperature
- 220 g of a mixture of grated Italian cheeses, mozzarella, Parmesan and provolone (about 2 cups)
- 4 cloves garlic, crushed
- 2 tbsp. dry white wine
- Finely grated zest of 1 lemon
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Recipes with similar ingredients: shrimps, pasta, mozzarella cheese, Parmesan cheese, cream, cream cheese, white wine, red pepper flakes, panko breadcrumbs, lemon zest
Cooking the dish according to the recipe:
- In a small skillet over medium heat, melt 2 tablespoons butter until foamy but not browned. Stir in the breadcrumbs, 1/4 teaspoon red pepper flakes, and a pinch of salt. Continue cooking, stirring frequently, until the breadcrumbs are golden, about 5 minutes. Remove from heat and stir in the parsley.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, reserving 1 cup of the cooking water.
- In a large saucepan, heat the cream over medium heat until it comes to a simmer. Continue to simmer until the cream has reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until completely melted. Stir in the Italian cheese mixture until all the cheese has melted and the sauce is smooth. Turn off the heat and keep the sauce warm.
- Meanwhile, melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the garlic and the remaining 1/4 teaspoon red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and cook until the alcohol aroma disappears and the sauce is a nice golden color, about 2 minutes.
- Add the shrimp and lemon zest and cook, stirring, until the shrimp are pink, about 2 minutes; season with 1/2 teaspoon salt and set aside.
- Add the cooked pasta and shrimp scampi to the cheese sauce and toss to coat evenly. Stir in a little of the pasta cooking water to thin the sauce, if needed. Season with salt to taste. Divide the hot macaroni and cheese among serving bowls and sprinkle with the parsley-flavored breadcrumbs.
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