Shrimp & Pasta Bake
Last night's entree was a new take on shrimp for this family. Casserole style! This dish was very creamy and delicious - the spinach wasn't my cup of tea, I would have rather thrown in broccoli, but spinach was called for so spinach it was. It was good - my guys loved it! They didn't much care for the spinach either but they ate the shrimp and rotini pasta. (my boys are 6 and 3) People ask me all the time, "Do your boys actually eat what you prepare?" My answer is, "90% of the time, yes!" Of course, as with anyone, even adults, there are some things they won't eat because they just don't care for it. If they are hungry...they'll eat. ;)
- Melinda -
~Shrimp & Pasta Mini-Bakes~
Serves: 4 Prep: 25 minutes Bake: 10 minutes
8 oz. rotini pasta
1 lb. medium shrimp (26-30), shelled and devained
2 tbsp. butter
2 shallots, finely chopped
2 cups whole-milk ricotta
1/2 cup heavy cream
1 box (10oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan
1 tsp. grated lemon zest
Salt and pepper
1/2 cup chopped parsley
1. Bring a pot of salted water to a boil. Add pasta and cook, stirring often, until al dente. Place shrimp in a colander in the sink. Pour pasta into colander over shrimp. Return pasta and shrimp to the pot; let stand for 5 minutes.
2. Position a rack in upper third of oven; preheat to 450*. Melt butter in a skillet over medium heat. Add the shallots; cook until softened, 3 minutes. Add the shallots to the pasta and shrimp along with the ricotta, cream, spinach, 1/2 cup Parmesan, lemon zest; season.
3. Spoon the pasta mixture into four 12-oz. baking dishes; sprinkle with 2 tbsp. Parmesan. Bake until heated through and cheese melts, 10 minutes.
4. Let casseroles cool 5 minutes. Sprinkle with the remaining Parmesan and the parsley.
**I used a 2 qt baking dish since I didn't have 4 12-oz dishes.**
***credit recipe: Every Day with Rachael Ray Magazine***
