Serves : 4
Preparation time: 15 minutes
Cooking Time: 25 minutes
Ingredients
- 16 peeled shrimp 31/40, coarsely cubed
- 90 ml (6 tablespoons) unsalted butter
- 4 garlic cloves, minced
- 90 ml (6 tbsp) parsley leaves, chopped
- 1 lemon, zest
- 125 ml (1/2 cup) panko breadcrumbs
- 4 portions Rigatoni pasta, cooked al dente
- 250 ml (1 cup) homemade béchamel sauce
- 250 ml (1 cup) mozzarella, grated
- 125 ml (1/2 cup) grated Parmesan cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, brown the shrimp in 75 ml (5 tbsp.) butter. Turn off the heat, add the garlic, parsley and lemon zest and leave to cool slightly.
- Meanwhile, in a hot frying pan, toast the panko breadcrumbs in the remaining butter.
- In a bowl, mix the pasta and béchamel sauce, then the breadcrumbs and shrimp mixture.
- Add the mozzarella. Adjust the seasoning.
- Spread the mixture in a gratin dish, cover the top with Parmesan and bake for 15 minutes, then broil for 2-3 minutes.
