Extreme Pasta and Cheese With Shrimp Recipe

Name: Extreme Pasta and Cheese With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium shrimp, poached and peeled (see below); 8 ounces fresh white mushrooms, cut in half; ¼ cup shallot, slivered; 1 lb jumbo pasta shells (about 1 inch long when uncooked); 8 ounces gruyere cheese, finely grated, it seems like a lot, but it good that way; 1 cup firmly packed Fontina cheese, cut in small cubes; 1 (5 1/4 ounce) packageof boursin garlic & herb spreadable cheese; 3 tablespoons butter; 2 tablespoons flour; ¼ cup white wine; 3 cups half-and-half; 1 teaspoon kosher salt (probably less if you are using regular table salt); 6 cups water; 1 cup white wine; 1 onion, sliced; 2 bay leaves; 2 stalks celery, with leaves; 1 garlic clove

Servings: persons

1 lb medium shrimp, poached and peeled (see below)
8 ounces fresh white mushrooms, cut in half
¼ cup shallot, slivered
1 lb jumbo pasta shells (about 1 inch long when uncooked)
8 ounces gruyere cheese, finely grated, it seems like a lot, but it good that way
1 cup firmly packed Fontina cheese, cut in small cubes
1 (5 1/4 ounce) packageof boursin garlic & herb spreadable cheese
3 tablespoons butter
2 tablespoons flour
¼ cup white wine
3 cups half-and-half
1 teaspoon kosher salt (probably less if you are using regular table salt)
6 cups water
1 cup white wine
1 onion, sliced
2 bay leaves
2 stalks celery, with leaves
1 garlic clove

1
Poach shrimp: combine poaching ingredients, bring to a simmer, add shrimp and turn off heat.
2
When shrimp are pink, drain and remove the shells.
3
Boil pasta according to package directions, drain and reserve.
4
In a large non-stick skillet, saute mushrooms and shallots in 1 T butter, remove mushrooms when they are golden and have released some of their juices and set aside.
5
Melt remaining 2 T butter in the shallot pan.
6
Stir in flour to make a roux.
7
Quickly whisk in wine, then Half and Half, continue stirring until its smooth and creamy.
8
Add Boursin cheese and stir until well blended- do not boil, cook it gently add salt to your taste.
9
Grease a 9x13 casserole dish with butter.
10
Dump in the pasta, mushrooms, Fontina cheese cubes and shrimp.
11
Combine to make sure everything is evenly distributed.
12
Pour the sauce over the top, you might need to coax it down by lifting the pasta and shrimp with a large spoon- it should be all creamy.
13
Top with all that shredded Gruyere cheese, make sure it goes all the way to the edges.
14
Bake 350F for 30 minutes, it should be all bubbly and a little brown- just a little--on top.
15
Serve.
16
Proceed directly to the gym the next morning!

1145

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb medium shrimp, poached and peeled (see below), 8 ounces fresh white mushrooms, cut in half, ¼ cup shallot, slivered, 1 lb jumbo pasta shells (about 1 inch long when uncooked), and more.

Yes, Extreme Pasta and Cheese With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Extreme Pasta and Cheese With Shrimp

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