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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe was the winner in the casseroles category in Better Homes & Gardens Your Best Recipes contest. We had it last night and it was great!! Ingredients:
1 lb medium shrimp, in shells |
8 ounces dried elbow macaroni (2 cups) |
2 eggs, lightly beaten |
1/4 cup butter, melted |
1 cup half-and-half |
1 1/4 cups shredded fontina cheese (5 oz.) |
1/2 cup grated parmesan cheese |
2 garlic cloves, minced |
2 tablespoons pine nuts, toasted |
1 1/2 cups lightly packed fresh basil leaves, chopped |
Directions:
1. Fresh or frozen shrimp can be used. If frozen, thaw before preparing recipe. Preheat oven to 350 degrees. 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 teaspoons 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.
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