Gratin de crevettes Alfredo à l’ail, crémeux et gratiné

Ingrédients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 4 tbsp unsalted butter
• 2 cups low-fat milk
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1 tbsp all-purpose flour
• 12 oz penne or rotini, cooked slightly under al dente
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup fresh parsley, chopped

Préparation

1. 1

   Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until opaque and pink. Stir in minced garlic for the last 30 seconds until fragrant, then remove shrimp from the pan and set aside.

2. 2

   Prepare the Alfredo sauce: In the same skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until the mixture thickens. Remove from heat and stir in the Parmesan cheese and nutmeg until smooth.

3. 3

   Combine and prep for baking: Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, toss the undercooked pasta with the Alfredo sauce until coated. Fold in the seared shrimp.

4. 4

   Bake and garnish: Sprinkle mozzarella cheese evenly over the top. Bake for 10-15 minutes, or until the cheese is bubbling and mahogany-colored around the edges. Garnish with fresh parsley before serving.