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Categories:
macaroni olive oil salt butter fennel mushrooms green onion shrimp cayenne pepper Bechamel Sauce Parmesan cheese tomatoes fresh basil salt butter flour milk salt nutmeg
Viewed: 40 - Published at: 4 years agoIngredients
- 3 cups dried macaroni
- 1 tablespoon olive oil, divided
- 1 teaspoon salt
- 6 tablespoons butter, plus extra for greasing
- 1 cup fennel, chopped
- 1 12 cups sliced mushrooms
- 12 cup green onion, sliced
- 12 lb cooked shrimp, peeled and deveined
- 1 pinch cayenne pepper
- 2 cups bechamel sauce
- 23 cup parmesan cheese, grated
- 1 large tomatoes, sliced thin
- 1 tablespoon fresh basil
- salt and pepper
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 14 teaspoon nutmeg, freshly grated
Method
- Add salt to a saucepan of water and bring to a boil.
- Add the pasta and 1 tablespoon olive oil and cook until tender, but still firm to the bite.
- Drain and return to the pan.
- Add 2 tablespoons of butter to the pasta.
- Cover and shake the pan, keep warm.
- Melt the remaining butter in a saute pan over medium high heat.
- Saute the fennel for 3-4 minutes or until tender.
- Stir in the mushrooms and saute for another 2 minutes, add in the shrimp, then remove the pan from the heat.
- Stir in the cayenne pepper and Bechamel sauce to the shrimp mixture.
- Pour macaroni into a greased baking dish and pour shrimp mixture over pasta and stir together.
- Sprinkle top with Parmesan cheese over the mixture and arrange the tomato slices around the edge.
- Brush the tomatoes with remaining olive oil and sprinkle basil over the top.
- Bake in a preheated oven at 350 degrees for 30 minutes or until golden brown.
- Bechamel sauce:.
- In a medium saucepan, heat the butter over medium heat until melted.
- Add the flour and stir until smooth.
- Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan until just about to boil.
- Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- Bring to a boil and cook 10 minutes, stirring constantly, then remove from heat.
- Season with salt and nutmeg, and set aside until ready to use.
