Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) pasta (penne, rigatoni, or shells work well)
  • Water to boil the pasta
  • Salt to boil the pasta
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (720ml) milk (whole or 2%)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp nutmeg
  • 2 cups (approx. 225g) shredded sharp cheddar cheese, divided
  • 1 cup (approx. 115g) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Sauté garlic in olive oil until fragrant. Add shrimp, red pepper flakes (if using), salt, and pepper. Cook until shrimp are pink and opaque. Remove from pan and set aside.
  3. Melt butter in the same skillet. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat and stir in salt, pepper, and nutmeg.
  4. Remove from heat and stir in 1 1/2 cups cheddar cheese and the mozzarella cheese until melted and smooth.
  5. Add cooked pasta and shrimp to the cheese sauce. Toss to combine.
  6. Pour pasta mixture into the baking dish. Top with remaining 1/2 cup cheddar cheese and Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let stand for 5-10 minutes before serving.