Ingredients
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1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
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8 ounces dried elbow macaroni (2 cups)
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2 eggs, lightly beaten
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1/4 cup butter, melted
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1 cup half-and-half
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1 1/4 cups shredded Fontina cheese (5 oz.)
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1/2 cup grated parmesan cheese
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2 garlic cloves, minced
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2 tablespoons pine nuts, toasted
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fresh basil leaf
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1 1/2 cups lightly packed fresh basil leaves, chopped
Instructions
- 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.