Shrimp Scampi Mac ‘n Cheese
For the cheesy bechamel:
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6 ounces butter
1 cup yellow onions, diced small
½ cup all-purpose flour
1 cup milk
1 cup chicken stock
8 ounces grated mozzarella cheese
4 ounces grated white or yellow cheddar cheese
¼ teaspoon ground cayenne powder
kosher salt, to taste
freshly ground black pepper, to taste
For the shrimp:
1 pound 16/20 shrimp, peeled and deveined
generous drizzle olive oil
1 tablespoon minced garlic
½ cup dry white wine
1 tablespoon Italian parsley leaves, minced
1 ½ ounces butter
¼ teaspoon ground cayenne powder
kosher salt, to taste
freshly ground black pepper, to taste
For serving:
4 cup cooked bowtie pasta, cooked al dente according to package instructions minus 1 minute
gremolata
Make the bechamel:
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onions and cook until soft and translucent. Add the flour and cook, stirring constantly, for 2-3 minutes. Slowly add the milk and chicken stock while stirring to keep any lumps from forming. Cook, stirring often, until the mixture thickens and becomes thick enough to coat the back of a spoon. Stir in the cheese and cayenne powder. Season to taste with salt and pepper.
Cook the shrimp:
Sauté the shrimp in the butter and minced garlic for 1-2 minutes. Add the white wine and reduce by half. Add the butter, Italian parsley and ground cayenne powder. Taste for seasoning.
To serve:
Toss your pasta with the sauce and half of the shrimp. Top with remaining shrimp. Garnish with gremolata before serving.
Gremolata:
75 grams olive oil
265 grams panko bread crumbs
10 grams minced garlic
20 grams lemon zest
50 grams Italian parsley leaves, very finely chopped
kosher salt, to taste
pinch freshly ground black pepper
Heat the olive oil in a sauté pan. Add the garlic, salt and pepper and let it toast for 1-2 minutes.
Add the panko and toast until golden brown. Remove from heat, stir in the parsley and lemon
zest. Taste for seasoning.