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shrimp elbow macaroni eggs butter Fontina cheese Parmesan cheese garlic pine nuts basil fresh basil leaf
Viewed: 32 - Published at: 4 years agoIngredients
- 1 lb medium shrimp (may be fresh or frozen. I buy already cleaned to save time)
- 8 ounces elbow macaroni (2 cups)
- 2 eggs, lightly beaten
- 14 cup butter, melted
- 1 cup half-and-half
- 1 14 cups Fontina cheese, shredded (5 oz.)
- 12 cup parmesan cheese, grated (the real stuff)
- 2 garlic cloves, minced
- 2 tablespoons pine nuts, toasted
- 1 12 cups basil leaves, lightly packed fresh chopped
- fresh basil leaf (optional garnish)
Method
- Thaw shrimp, if frozen.
- Preheat oven to 350 degrees F.
- Peel and devein shrimp, removing tails, if not using pre-cleaned shrimp.
- Rinse shrimp; pat dry with paper towels.
- Chop shrimp and set aside.
- Cook macaroni according to package directions.
- Drain and keep warm.
- In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper.
- Stir in shrimp and macaroni.
- Transfer to buttered 2-quart casserole.
- Top with remaining cheeses.
- Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque.
- Let stand for 10 minutes before serving.
- Top with fresh basil leaves as garnish.
