Slightly modified from source for easier use.
|½||lb elbow pasta|
|4||tablespoons butter, divided|
|½||lb medium shrimp, cut in thirds|
|½||teaspoon Cajun seasoning, divided|
|½||tablespoon grated onion|
|½||cup Parmesan cheese, grated|
|1||cup Cheddar cheese, grated|
|1||cup Monterey jack cheese, grated|
|salt and pepper|
Preheat oven to 350 degrees. 1. Cook pasta according to directions. 2. Melt butter in medium sauce pan. Add shrimp, sprinkle with 1/4 teaspoon Cajun seasoning. Cook 3-4 minutes, remove. 3. In same pan melt 1 tablespoon butter, add onion and saute 1 minute. 4. Whisk in flour, cook 1 minute. 5. Whisk in milk and heat approximately 4 minutes. 6. Add Cheddar and Monterey Jack cheeses, stir until smooth. 7. Add 1/4 teaspoons Cajun seasoning, salt, and pepper. 8. Stir in cooked shrimp and pasta. 9. Pour into buttered casserole dish. 10. Top with Parmesan cheese, bread crumbs, 1 1/2 tablespoons melted butter and parsley. Bake 45 minutes or until browned and bubbling.