Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) pasta (penne, fettuccine, or your favorite shape)
  • Salt for pasta water
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) white pepper
  • 1 cup (100g) shredded Gruyère cheese
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in warmed milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
  4. Reduce heat to low. Add salt, nutmeg, and white pepper. Stir in Gruyère, cheddar, and Parmesan cheese, one handful at a time, until melted and smooth. Stir in lemon juice.
  5. Add cooked pasta and shrimp to the cheese sauce. Toss gently to coat. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.