[vc_row et_uniqid=”et_custom_uniqid_5f2055d7c380f” css=”.vc_custom_1595954599011{padding-top: 0px !important;}” _et_uniqid=”et_custom_uniqid_new_5f2055d7e0044″][vc_column][vc_column_text]This great help-yourself starter is guaranteed to get your dinner party off to a flying start – you can make it in advance too
Takes 50 minutes, plus chilling
Serves 4
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Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 2 tablespoons chopped parsley leaves, for garnish
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How to Cook ?
- Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
- Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9″-x-13″ baking dish.
- In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.
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