This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important."
-Tom Collicchio, Chef
My wife and I were talking about making lobster mac and cheese. A good dish, but not for every night with lobster being so cost prohibitive, and for a lot of folks it's not even an option because of availability.
This budget version with shrimp and the smoked paprika is quick and easy even for a weeknight and it keeps well for leftovers – reheat gently.
An Italian phrase whose literal translation means "to the tooth." A food is said to be cooked al dente when there is a slight resistance when it is bitten. The term is used for any food, not just pasta. Lightly blanched asparagus, for example, is said to be cooked al dente.
Servings = 2 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Reheat gently so you don't overcook the shrimp.
|8 ounces||whole wheat or gluten-free rotini pasta|
|1 tsp||olive oil|
|1 large||onion (diced)|
|2 tsp||smoked paprika|
|1/16 tsp||cayenne pepper|
|1/2 cup||2% milk (1% will work, too)|
|5 ounces||reduced-fat cheddar cheese (grated)|
|8 ounces||shrimp (peeled, deveined, and sliced lengthwise)|
|4 medium||green onions (thinly sliced crosswise)|
|fresh ground black pepper (to taste)|
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook until done - about 15 minutes. Do not overcook: the pasta should be cooked al dente.
Place a large skillet over medium-high heat.
Add the olive oil, and when it is hot, add the diced onion.
Stir the onions frequently and cook slowly, adjusting the heat to keep the onion from burning.
Cook for about 20 minutes until well caramelized.
Add the smoked paprika and cayenne pepper and cook for another 2 minutes.
Reduce the heat to low.
Combine the eggs and milk in a small bowl and whisk until smooth. Add the reduced-fat cheddar cheese and mix well.
Add the cheese mixture to the caramelized onions and fold together.
Add the shrimp and green onions.
Cook the mixture over medium heat. Don't let the mixture boil, and stir continuously.
When the sauce is very thick, remove from the heat.
When the pasta is done, drain well and return it to the pot over medium heat. Add the cheese and onion mixture and stir well.
Add fresh ground black pepper to taste, stir, and serve immediately.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 545||Calories from Fat 89|
|% Daily Value|
|Total Fat 9g||17%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 67g||21%|
|Dietary Fiber 10g||33%|
|Vitamin A 34%||Vitamin C 35%|
|Calcium 41%||Iron 35%|
|Vitamin K 66 mcg||Potassium 905 mg|
|Magnesium 170 mg|