Ingredients:

  • 12 oz Medium Shell or Penne Pasta
  • 1 lb Large Shrimp (peeled & deveined)
  • 4 Tbsp Unsalted Butter (for sautéing)
  • 6 Fresh Garlic cloves, minced
  • 1/2 cup Dry White Wine (or chicken stock)
  • 1/4 cup Fresh Parsley, chopped
  • Salt & Black Pepper, to taste
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • Pinch of Nutmeg, freshly grated
  • Salt & White Pepper, to taste
  • 1 cup Gruyère Cheese, shredded
  • 1 cup Parmesan Cheese, freshly grated (divided)
  • 1/2 cup Panko Breadcrumbs

Instructions:

  1. Preheat oven to 400°F (200°C). Cook pasta according to package directions until al dente (slightly undercooked). Drain and set aside.
  2. Melt 4 Tbsp butter in a large, oven-safe skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add shrimp and cook quickly for 1–2 minutes per side until just pink. Deglaze with white wine, scraping up any browned bits. Remove shrimp and garlic butter mixture from the pan and set aside.
  3. In the same skillet, melt the remaining 4 Tbsp butter over medium heat. Whisk in the flour vigorously for 1 minute to create a roux.
  4. Gradually whisk in the warmed milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Season with salt, white pepper, and a pinch of nutmeg.
  5. Remove sauce from heat. Whisk in 3/4 cup of Parmesan and the Gruyère until smooth and fully melted.
  6. Gently fold the cooked pasta into the cheese sauce. Stir in the cooked shrimp and most of the fresh parsley. Taste and adjust seasoning.
  7. Pour the mixture into a prepared 9x13 inch baking dish (if not using an oven-safe skillet). Mix the remaining 1/4 cup Parmesan with the Panko breadcrumbs. Sprinkle evenly over the pasta mixture.
  8. Bake for 25–30 minutes, or until the sauce is bubbling and the topping is deep golden brown. Let it rest for 5 minutes before serving.