Active Cooking Time: 40 mins
Prep: 35 mins
Ingredients
6 tablespoons unsalted butter1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons chopped fresh parsley (Optional)
1 pound medium pasta shells
1/4 cup of olive oil
2 cups or a pint of half-and-half
1/2 cup of milk (any percent will do)
8 ounces cream cheese, at room temperature
8 ounces shredded Italian cheese blend ( shredded sharp cheddar and mozzarella will do)
4 cloves garlic, minced
1/2 cup dry white wine
1 pound large shrimp, peeled and deveined
1 teaspoons cayenne pepper (can always add more for taste)
Juice of 1 lemon
Directions
Peel and devein shrimp.
Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5-6 minutes. Remove from the heat and set aside.
Bring a large pot of salted water to a boil. Before adding in pasta, add in olive oil to prevent shells from sticking to one another. Add the pasta and cook according to the package instructions. Strain pasta and set aside.
Heat the half-and-half and milk in a large saucepan over medium-high heat until it just comes to a simmer. Continue simmering until the half-and-half and milk are reduced to 2 cups, about 5 minutes to 7 minutes*. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Add in salt and pepper. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 3 minutes. Also, add in lemon juice. Stir in the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes. Halfway, through cooking the shrimp add in the garlic. The liquid you are cooking your shrimp in will be saved for later.
Add shrimp mixture (liquid and shrimp) to the cheese sauce and stir to combine. Add in the pasta. Season to taste with salt, pepper, and cayenne if needed. Spoon the hot mac and cheese into bowls and sprinkle with the panko. Garnish with parsley.
*If you don't have a hot stove, measure out 2 cups of water and place in sauce pan before you add the dairy products and take a measurement with a chopstick. Once liquid line is established use a rubber band to mark off 2 cups of liquid on the chopstick. Drain water before adding in the dairy.
Bring a large pot of salted water to a boil. Before adding in pasta, add in olive oil to prevent shells from sticking to one another. Add the pasta and cook according to the package instructions. Strain pasta and set aside.
Heat the half-and-half and milk in a large saucepan over medium-high heat until it just comes to a simmer. Continue simmering until the half-and-half and milk are reduced to 2 cups, about 5 minutes to 7 minutes*. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Add in salt and pepper. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 3 minutes. Also, add in lemon juice. Stir in the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes. Halfway, through cooking the shrimp add in the garlic. The liquid you are cooking your shrimp in will be saved for later.
Add shrimp mixture (liquid and shrimp) to the cheese sauce and stir to combine. Add in the pasta. Season to taste with salt, pepper, and cayenne if needed. Spoon the hot mac and cheese into bowls and sprinkle with the panko. Garnish with parsley.
*If you don't have a hot stove, measure out 2 cups of water and place in sauce pan before you add the dairy products and take a measurement with a chopstick. Once liquid line is established use a rubber band to mark off 2 cups of liquid on the chopstick. Drain water before adding in the dairy.
That was so yum!!!
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