SPICY SHRIMP MAC 'N' CHEESE

Spicy Shrimp Mac 'n' Cheese image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

Two 9-ounce packages frozen jumbo butterfly shrimp
Kosher salt and freshly ground black pepper
8 ounces radiatore pasta
3 tablespoons unsalted butter
1 Fresno chile, seeded and finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup freshly grated Parmesan
2 tablespoons mascarpone
Pinch of cayenne, plus more for serving
2 cups shredded Muenster cheese (about 8 ounces)
Chopped parsley, for serving

Steps:

Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve.
Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the chile and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.