Macaroni and Shrimp Bake Recipe

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Type: Macaroni and Shrimp Bake Free Cooking Recipe – Pasta

It’s alright!

Ingredients / Directions
3 cup(s)s dried short-cut macaroni
1 tbsp olive oil
6 tbsp butter,
2 small fennel bulbs
thinly sliced and fronds reserved
6 ounces mushrooms
thinly sliced
6 ounces peeled
cooked shrimp pinch of cayenne pepper
1 1/4 cup(s)s Bechamel sauce
2/3 cup(s) freshly grated Parmesan cheese
2 large tomatoes
sliced
1 teaspoon dried oregano salt and pepper Bring a saucepan of salted water to a boil
add the pasta and oil and cook until tender
but stil firm to the bite. Drain and return to the pan
add 2 tbsp of butter
cover
shake the pan
keep warm.
Melt the remaining butter in a pan. Saute the fennel for 3-4 minutes.Stir in the mushrooms and cook for 2 minutes. Stir in the shrimp
then remove the pan from the heat.
Stir the pasta
cayenne pepper and shrimp mixture into the bechamel sauce. Pour into a greased ovenproof dish. Sprinkle with the Parmesan cheese and arrange the tomato slices around the edge.
Brush the tomatoes with olive oil and sprinkle the oregano on top.
Bake in a preheated oven at 350 F for 25 minutes
until golden brown. Serve immediately.

Bechamel Sauce:
Melt 2 tbsp butter
stir in 1/4 cup(s) flour. Cook
stirring for 2 minutes.
Gradually
stir in 1 1/4 cup(s)s warm milk. Add 2 tbsp finely chopped onion
5 white peppercorns
and 2 parsley sprigs
and season with salt
dried thyme and grated nutmeg. Simmer
stirring for 15 minutes. Strain before using.

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