Best Pesto Shrimp Mac Cheese Recipes

PESTO SHRIMP MAC AND CHEESE

Pesto Shrimp Mac and Cheese image

Make and share this Pesto Shrimp Mac and Cheese recipe from Food.com.

Provided by cookiedog

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1 1/4 cups shredded Fontina cheese (5 oz.)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
2 tablespoons pine nuts, toasted
1 1/2 cups lightly packed fresh basil leaves, chopped
fresh basil leaf

Steps:

Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

PESTO SHRIMP MAC & CHEESE

Pesto Shrimp Mac & Cheese image

Get ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 pound fresh or frozen medium shrimp in shells
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1 1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons pine nuts, toasted
1 1/2 cups lightly packed fresh basil leaves, chopped
Fresh basil leaves

Steps:

Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

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