Resurrected Recipe Thursday

Basil Pesto Shrimp Macaroni and Cheese

1 lb medium shrimp
8 ounces dried elbow macaroni(2 cups)
2 eggs lightly beaten
1/4 cup butter melted
1 cup half and half
1 1/4 cups shredded Fontina Cheese(5 oz.) (my friend couldn’t find it and substituted fresh mozzarella)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
2 tablespoons pine nuts, toasted (she omitted the pine nuts)
1 1/2 cups lightly packed fresh basil leaves, chopped

1 Fresh or frozen shrimp can be used. If frozen, thaw before preparing recipe. Preheat oven to 350 degrees. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
2 Cook macaroni according to package directions. Drain and keep warm.
3 In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
4 Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving.


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