- 1
- 10 mins
- 45 mins
Ingredients
- 12 ounces cavatappi
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups milk, heated
- fine sea salt
- freshly ground white pepper
- 1/2 teaspoon hot paprika
- 1 cup grated Fontina
- 1 cup grated Gruyère
- 1 cup grated Parmesan plus 1/4 cup for topping
- 1/4 cup parsley pesto, recipe follows
- 1/4 cup breadcrumbs
- chopped parsley, for garnish
Preparation
Step 1
Directions
Preheat oven to 375 degrees F.
Cook cavatappi according to package directions in liberally salted water. Cut shrimp into bite-size chunks.
Melt 2 tablespoons butter in a saucepan over medium heat. Add flour and cook, stirring constantly, until thick roux forms, about 2 minutes. Whisk in hot milk and cook, constantly whisking, until thickened, about 4 minutes. Season with salt, pepper, and paprika. Mix in cheeses and pesto. Combine with cooked pasta and shrimp.
Spread mixture in a 2-quart baking dish. Sprinkle top with breadcrumbs and 1/4 cup Parmesan. Melt remaining butter and drizzle over top. Bake for 30 minutes until bubbling. To brown top, set under broiler for no more than 5 minutes. Garnish with chopped parsley.
Parsley Pesto
1 bunch parsley, stems removed
1/2 cup walnuts
1/2 cup olive oil
coarse sea salt
Add parsley and walnuts to a food processor and pulse until thoroughly combined. Drizzle in oil and process until smooth. Season with salt. Leftover pesto can be stored in a tightly sealed container in the refrigerator for up to 1 month or frozen in a resealable plastic bag. Yield: 1 cup.