Pesto Shrimp Mac Cheese Recipes

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PESTO SHRIMP MAC & CHEESE



Pesto Shrimp Mac & Cheese image

While garlic, basil, and pine nuts upgrade the flavor, shrimp ups the heartiness in this comfort food classic.

Provided by Midwest Living

Categories     Food

Time 1h10m

Number Of Ingredients 11

1 pound fresh or frozen medium shrimp in shells
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
¼ cup butter, melted
1 cup half-and-half
1 ¼ cups shredded fontina cheese (5 oz.)
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons pine nuts, toasted
1 ½ cups lightly packed fresh basil leaves, chopped
Fresh basil leaves

Steps:

  • 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.
  • Cook macaroni according to package directions. Drain and keep warm.
  • 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.
  • 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 : Calories 509 calories, Carbohydrate 33 g, Cholesterol 254 mg, Fat 27 g, Protein 33 g, SaturatedFat 14 g, Sodium 694 mg

PESTO SHRIMP MAC AND CHEESE



Pesto Shrimp Mac and Cheese image

Make and share this Pesto Shrimp Mac and Cheese recipe from Food.com.

Provided by cookiedog

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
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
fresh basil leaf

Steps:

  • Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
  • Cook macaroni according to package directions. Drain and keep warm.
  • 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.
  • 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.

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