Lemon Baked Pasta With Shrimp, Gruyere and Dill |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I don't know from where I nabbed this recipe, but I've (re)found the piece of paper it's typed up on and have FINALLY made the time to input it here. I have a feeling this is GOOD. (I promise to find out soon!) Ingredients:
3 teaspoons freshly grated lemon zest, divided |
1/2 cup finely chopped leek |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
2 tablespoons butter |
1 tablespoon olive oil |
3 tablespoons flour |
2 cups chicken broth |
salt and pepper |
1 lb medium shrimp, peeled and deveined |
1 lb radiatore (a pasta shape that holds sauce well) |
1/4 cup finely chopped fresh dill |
2 cups grated gruyere cheese (about 6 oz) |
Directions:
1. Preheat oven to 400.
2. Cook radiatore according to package directions while preparing the remainder of the recipe. Drain pasta.
3. Butter a shallow baking dish and sprinkle with 1 teaspoon lemon zest.
4. In a large saucepan, heat butter and oil over medium heat and cook leeks, carrot and celery for 5 minutes.
5. Add flour and cook mixture, *stirring*, for 3 minutes.
6. Whisk in broth and bring to a boil.
7. Add remaining 2 teaspoons lemon zest and the salt and pepper to taste. Simmer until thickened, about 3 minutes.
8. Add shrimp and cook for 1 minute.
9. Combine pasta, shrimp mixture, dill and 1 1/2 cups gruyere in a large bowl, then spoon mixture into the prepared baking dish. Top with the remaining cheese and bake 30 minutes until cheese is bubbling and slightly crusty.
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