Baked Three-Cheese Pasta with Parsley Pesto and Shrimp
Provided by: Joseph Erdos, Gastronomer's Guide
This triple cheese dish is hearty, flavorful and comforting, all in one grown-up package.
- 12 ounces cavatappi
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups milk, heated
- fine sea salt
- freshly ground white pepper
- 1/2 teaspoon hot paprika
- 1 cup grated Fontina
- 1 cup grated Gruyère
- 1 cup grated Parmesan plus 1/4 cup for topping
- 1/4 cup parsley pesto, recipe follows
- 1/4 cup breadcrumbs
- chopped parsley, for garnish
- Preheat oven to 375 degrees F.
- Cook cavatappi according to package directions in liberally salted water. Cut shrimp into bite-size chunks.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add flour and cook, stirring constantly, until thick roux forms, about 2 minutes. Whisk in hot milk and cook, constantly whisking, until thickened, about 4 minutes. Season with salt, pepper, and paprika. Mix in cheeses and pesto. Combine with cooked pasta and shrimp.
- Spread mixture in a 2-quart baking dish. Sprinkle top with breadcrumbs and 1/4 cup Parmesan. Melt remaining butter and drizzle over top. Bake for 30 minutes until bubbling. To brown top, set under broiler for no more than 5 minutes. Garnish with chopped parsley.
- 1 bunch parsley, stems removed
- 1/2 cup walnuts
- 1/2 cup olive oil
- coarse sea salt
- Add parsley and walnuts to a food processor and pulse until thoroughly combined. Drizzle in oil and process until smooth. Season with salt. Leftover pesto can be stored in a tightly sealed container in the refrigerator for up to 1 month or frozen in a resealable plastic bag. Yield: 1 cup.