The image presents an indulgent take on a classic comfort food: macaroni (or a similar short pasta) coated in a rich, velvety cheese sauce, baked until bubbly, and crowned with perfectly seared, golden-brown shrimp. This Baked Shrimp Pasta Casserole offers a luxurious blend of savory cheese, tender pasta, and succulent seafood, making it an impressive main course.
This recipe focuses on creating a robust, scratch-made cheese sauce and perfectly cooking the shrimp so they remain juicy during the final bake.
✨ Ingredients for Cheesy Baked Shrimp Macaroni
The quality of this dish hinges on a rich cheese blend and properly prepared shrimp.
1. 🦐 The Shrimp and Pasta
- Shrimp: 1 lb medium to large Shrimp, peeled and deveined.
- Pasta: 1 lb Macaroni, Elbow Pasta, or Cavatappi (visible in the photo).
- Searing: 1 tablespoon Olive Oil, 1 tablespoon Butter.
- Shrimp Seasoning: 1/2 teaspoon Garlic Powder, 1/4 teaspoon Smoked Paprika, Salt and Pepper.
2. 🧀 The Cheese Sauce Base (Béchamel)
- Fat/Flour (Roux): 4 tablespoons Unsalted Butter, 4 tablespoons All-Purpose Flour.
- Dairy: 3 cups Whole Milk or Half-and-Half, warmed.
- Cheese Blend: 2 cups shredded Sharp Cheddar, 1 cup shredded Gruyère or Monterey Jack (for stretch and flavor).
- Seasoning: 1 teaspoon Dijon Mustard, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, a pinch of Nutmeg (essential for cheese sauce).
- Topping Cheese: 1/2 cup grated Parmesan cheese.
- Garnish: Fresh parsley, chopped (visible on top).
👩🍳 Instructions: A Three-Part Process
We will prepare the pasta, sauce, and shrimp separately before assembling and baking the casserole.
Step 1: Cook Pasta and Sear Shrimp
- Cook Pasta: Preheat oven to 375^{\circ}\text{F} (190^{\circ}\text{C}). Cook the pasta in a large pot of salted water until al dente (1 minute less than package directions). Drain and set aside.
- Sear Shrimp: Pat the shrimp dry and season with salt, pepper, garlic powder, and paprika. Heat the olive oil and butter in a skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until they are pink and just opaque; they should still be slightly undercooked. Remove and set aside.
Step 2: Make the Velvety Cheese Sauce
- Make Roux: In a large saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
- Add Milk: Slowly whisk in the warm milk/Half-and-Half, ensuring the sauce is smooth and lump-free. Bring to a gentle simmer, whisking frequently until the sauce thickens (about 5 minutes).
- Melt Cheese: Remove the saucepan from the heat. Stir in the cheddar, Gruyère, Dijon mustard, salt, pepper, and nutmeg until the cheese is completely melted and the sauce is smooth and creamy.
Step 3: Assemble and Bake the Casserole
- Combine: Add the cooked pasta to the cheese sauce and stir gently to coat every noodle. Pour the macaroni mixture into a 9 \times 13 inch baking dish.
- Top: Arrange the seared shrimp evenly over the top of the macaroni mixture. Sprinkle the entire top surface with the grated Parmesan cheese.
- Bake: Bake the casserole for 15-20 minutes, or until the sauce is bubbling hot and the shrimp are cooked through and slightly golden on the edges. If the cheese needs more browning, switch the oven to broiler mode for the last 1-2 minutes (watch carefully!).
- Garnish: Remove from the oven, let rest for 5 minutes, and garnish with fresh chopped parsley before serving.
💡 Casserole Master Tips
- Undercook the Pasta: Cooking the pasta al dente (slightly firm) prevents it from turning mushy during the extended baking time in the sauce.
- The Cheese Sauce Trio: Using a combination of Sharp Cheddar (flavor), Gruyère (melting quality/stretch), and Parmesan (topping flavor) creates a robust and complex Baked Mac and Cheese flavor.
- Shrimp Timing: Searing the shrimp and only topping the casserole with them ensures they finish cooking perfectly in the oven and achieve the desired Golden-Brown Exterior without becoming rubbery.
- Nutmeg Secret: A tiny pinch of Nutmeg is the classic secret ingredient that enhances the savory flavor profile of any great cheese sauce or béchamel.