Baked Radiatore with Shrimp & Fontina Cheese
Ingredients:
8 oz Rossi Pasta Classic Radiatore
Olive oil
2 tbsp butter
1/4 cup all-purpose flour
2 cups chicken broth
3/4 cup milk (use 1 ¼ cup if prepping dish 1 day ahead)
8 oz fontina cheese, shredded
2 tsp fresh oregano
freshly ground peppercorn blend
8 oz shelled and cooked salad shrimp
1/4 cup scallions, chopped
1/3 cup Reggiano Parmesan
fresh squeezed lemon juice
DIRECTIONS:
1. Cook Radiatore per package instructions for pasta al dente.
2. Drain well and toss with olive oil to prevent sticking. Set aside.
3. Melt butter in a 4 to 5 quart pan.
4. Add flour and stir until completely mixed.
5. Add milk and allow to thicken and reduce. Stirring frequently (about 5 minutes).
6. Remove sauce from heat once thickened and incorporate cheese and oregano.
7. Stir vigorously until cheese is thoroughly melted.
8. Season to taste with ground pepper.
9. Gently add pasta, chicken broth and scallions.
10. Pour mixture into a shallow 2 quart baking dish. (Refrigerate overnight if prepping recipe 1 day ahead).
11. Bake uncovered in a 400°oven about 25 minutes or until casserole bubbles on top and center is hot. (Allow an additional10 minutes of baking time if dish has been refrigerated overnight).
12. Top casserole with shrimp and bake for an additional minute or so.
13. Squeeze lemon juice over casserole and top with grate Reggiano just before serving.
14. Garnish with parsley sprigs if desired.
Serves 6
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