Shrimp and Pasta in Cream Sauce

 Shrimp and Pasta in Cream Sauce

 

 

 

 

 

 

 

 

 

 

  

 

 

The other day I accidentally bought a box of Ridged Jumbo Elbows and wasn’t sure what to do with them. I love a pasta with ridges because it holds onto any sauce you add to them.  These looked perfect for a homemade garlic sauce and I had some frozen shrimp in the freezer so I thought, why not?  I threw it together in less than 30 minutes and it was delicious!  This easy baked shrimp pasta is a creamy bechamel garlic sauce is a skillet meal that the whole family will love. Packed with tender shrimp, jumbo elbow pasta, and a flavorful garlic cream sauce, it’s a comfort meal that comes together fast.

 

Shrimp and Pasta in Cream Sauce

 

16 ounce Jumbo Ridge pasta (or your favorite pasta)

4 tablespoons butter divided into tablespoons, divided

3 cloves garlic, minced

1 lb. uncooked large shrimp peeled, deveined, tails removed

2 teaspoons Old Bay Seasoning 

4 tablespoons all-purpose flour

½ cup chicken stock or broth

1 cup cream (more for thinning if needed)

1 tablespoon lemon juice

1/2 cup grated or shaved Parmesan cheese

1 cup shredded mozzarella cheese divided

1 teaspoon salt

¼ teaspoon pepper

Preheat oven to 350 degrees.

Cook pasta in a large pot of salted water. Cook according to package, drain and set aside. Do not rinse.

 

 

 

 

 

 

 

 

 

 

 

Add 2 tablespoons of butter to a large oven proof skillet and melt over medium heat. Add garlic and cook until lightly browned, about 30 seconds to 1 minute. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add shrimp and continue cooking, flipping the shrimp until shrimp turns a bright pink, about 4-5 minutes. Do not over-cook or they will be rubbery. Cook only until they are pink on both sides. Add Old Bay seasoning and stir to coat. Remove seasoned shrimp from the skillet to a bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet melt the remaining 2 tablespoons of butter. Add flour and whisk until combined. Allow the flour to cook off for about 2 more minutes over low heat.

 

 

 

 

 

 

 

 

 

 

 

Add in chicken broth and cream, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice, salt and pepper and stir. Add in ¼ cup of Parmesan cheese, along with a handful of mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.  If too thick add in more cream to thin.

 

 

 

 

 

 

 

 

 

 

 

 

Pour a little sauce in the bottom of a casserole dish.  Add in some pasta and top with more Parmesan and Mozzarella. Add on a layer of shrimp. Cover with another layer of sauce, pasta, cheese and shrimp.  Cover with top with leftover cheeses.

 

 

 

 

 

 

 

 

 

 

Bake for 10-15 minutes or until bubbly and cheese has melted. Sprinkle some parsley on top and serve and enjoy!

 

Notes

Store leftovers, well-sealed, in the refrigerator for up to 3 days. Reheat on the stove top over medium-low heat. If the sauce seems too thick, add a splash of milk.

 

 

 

 

 

 

 

 

 

 

 

Take care not to overcook shrimp. The instant they turn pink and opaque, they’re ready. Always use medium heat and keep a close watch.

 

 

 

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