Pesto Shrimp Mac & Cheese

Get ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 40 mins 350°F
  • Stand: 10 mins
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Pesto Shrimp Mac & Cheese
Ingredients
1
pound fresh or frozen medium shrimp in shells
8
ounces dried elbow macaroni (2 cups)
2
eggs, lightly beaten
1/4
1
cup half-and-half
1 1/4
cups shredded fontina cheese (5 oz.)
1/2
cup grated Parmesan cheese
2
2
tablespoons pine nuts, toasted
1 1/2
cups lightly packed fresh basil leaves, chopped
 
Directions
  1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
  2. Cook macaroni according to package directions. Drain and keep warm.
  3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
  4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
Nutrition Facts (Pesto Shrimp Mac & Cheese)
    Per serving:
  • 509 kcal cal.,
  • 27 g fat
  • (14 g sat. fat,
  • 254 mg chol.,
  • 694 mg sodium,
  • 33 g carb.,
  • 2 g fiber,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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