Venetian Mac 'n' Cheese with Radicchio and Shrimp

By nurseliz

Rachael Ray

Ingredients

• Ingredients:
• * Salt
• 1 * 1 pound medium pasta shells
• 2 * 2 tablespoons butter
• 2 * 2 tablespoons flour
• 1-1/2 * 1-1/2 cups half-and-half or whole milk
• 1 * 1 cup chicken broth
• * Pepper
• * Pinch nutmeg
• 2 * 2 tablespoons extra-virgin olive oil (EVOO)
• 3 * 3 cloves garlic, grated or finely chopped
• 1 * 1 teaspoon anchovy paste (optional)
• 1 * 1 pound shrimp, peeled and deveined
• 2 * 2 small heads radicchio (12 ounces total), shredded
• 1 * 1 cup grated parmigiano-reggiano cheese
• 1 * 1 cup shredded asiago cheese

Details

Servings 4

Preparation

Step 1

1.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute,then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes.
3.

In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3 to 4 minutes.
4.

Preheat the broiler. Stir the parmigiano-reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.