Recipe courtesy of Un-Choppable
Spicy Shrimp Mac 'n' Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 36
- Saturated Fat
- 22
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 55
- Cholesterol
- 309
- Sodium
- 957
- Total: 35 min
- Active: 30 min
Ingredients
Two 9-ounce packages frozen jumbo butterfly shrimp
Kosher salt and freshly ground black pepper
8 ounces radiatore pasta
3 tablespoons unsalted butter
1 Fresno chile, seeded and finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup freshly grated Parmesan
2 tablespoons mascarpone
Pinch of cayenne, plus more for serving
2 cups shredded Muenster cheese (about 8 ounces)
Chopped parsley, for serving
Directions
- Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve.
- Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the chile and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
- Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
- Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.