Ingredients
The following ingredients have 4 Servings
- 8 ounces fettuccini pasta
- Kosher salt and freshly ground black pepper
- 8 ounces medium shrimp (peeled and deveined)
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper (to taste)
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons (Cabot Unsalted Butter)
- 3 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup half and half
- 1 1/2 cups shredded (Cabot Seriously Sharp Cheddar Cheese)
- 2 tablespoons chopped fresh parsley leaves
Instruction
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.
- Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
- Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with shrimp, garnished with parsley, if desired.
