Monday, April 26, 2010

Shrimp, Feta and Fresh Herb Mac and Cheese

My oldest son Loves Shrimp and pasta, and is always asking for it.
When I can across this recipe, I knew that it would be a hit at our house. It sure was! Everyone had seconds and my oldest son had thirds.
The original recipe calls for Gruyere cheese, I ended up using shredded Provolone cheese instead. You can also substitute Gruyere cheese for Swiss cheese.
This dish was very flavorful and a perfect Spring or Summer meal. I served it with a green salad, sliced strawberries, fresh french bread, and Lemonade.

Shrimp, Feta and Fresh Herb Mac and Cheese

1 lb. pasta shapes
1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired)
7 oz. feta cheese, crumbled and divided
Zest of 1 lemon, divided
½ cup Panko breadcrumbs
2 tbsp. fresh parsley, chopped, divided
5 tbsp. butter, divided
4 tbsp. all-purpose flour
3 cups milk
2 tbsp. fresh dill, chopped
8 oz. Gruyere or Provolone, or Swiss cheese, shredded (about 2 cups)
½ tsp. kosher salt
½ tsp. ground black pepper

1. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions. Drain well; set aside. Add the raw shrimp to the warm pasta and toss together. The heat from the pasta will partially cook the shrimp.

2. Meanwhile, preheat the oven to 400˚ F.

3. For the Crumb Topping: In a small bowl, combine a handful of the feta, a pinch of the lemon zest, the panko, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted. Toss with a fork to combine; set aside.

4. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Once the butter is melted, whisk in the flour to form a paste. Cook 1-2 minutes, whisking constantly, until light golden brown. Whisk in the milk. Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes. As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, 2 cups of shredded cheese, remaining parsley, remaining lemon zest, dill, salt and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

5. Transfer the mixture to a 2½-3 quart baking dish. Sprinkle the breadcrumb-feta mixture evenly over the top. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from the oven and let cool 5-10 minutes before serving.


Source: adapted from Annie"s Eats

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