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Wednesday, May 05, 2010

Italian Mac and Cheese With Shrimp

  • 2 cups heavy whipping cream
  • 1 14.5 oz can of crushed tomatoes without seasonings
  • 1 2 cup bag of shredded Italian cheese
  • 6 fresh basil leaves, chopped
  • 1 pound pasta (like penne or cavatappi)
  • 1 12 oz bag of frozen raw peeled and deveined shrimp, thawed*
  • 1 TBSP unsalted butter
  • 1 tsp fresh crushed garlic


Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

While waiting for water to boil, melt the butter in a skillet and then add the garlic. Allow to slightly brown, mix in half of the crushed tomatoes. Add all of the basil. Bring to a slight simmer.

Add pasta to the water and parboil for 4 minutes.

Add shrimp to skillet and allow to simmer for two minutes.

Combine all the ingredients except the pasta in a large mixing bowl. Mix well.

Drain pasta well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Pour into a large baking dish and bake 10-15 minutes,until bubbly and brown on top.

*Ham chunks are also great substitute for the shrimp

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