355
Gluten Free Shrimp Casserole
Prep time
Cook time
Total time
Gluten Free Shrimp Casserole
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1½ to 2 pounds wild caught jumbo shrimps, shelled and deveined
- unsalted butter
- 4 garlic cloves, minced (divided)
- 8 oz cheddar cheese, grated
- 1⅓ cup organic whole milk
- 1 tablespoon Cup4Cup Multipurpose flour - gluten free
- 1½ (18 oz total) package Barilla Gluten Free Penne
- fresh chopped parsley
- ¼ cup grated parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- Cook the pasta according to package directions.
- Butter a 9 x 13 inch baking pan.
- Heat a cast iron pan to medium heat, melt 2 tablespoons butter then add half of the garlic. Saute garlic until fragrant then add the shrimps. Cook for few minutes and season with salt and pepper. Set aside. In a small saucepan, melt 2 tablespoons butter over medium low heat. Add the remaining garlic and saute until fragrant. Add the flour and stir. Slowly add the milk and let it come to a boil and slightly thickened. Remove pan from the heat and add the cheddar cheese. Stir until cheese has completely melted. Season with salt and pepper.
- Transfer pasta to the prepared baking pan. Drizzle half of the cheese sauce over the pasta. Top with the shrimps, and the rest of the cheese sauce. Sprinkle half of the parsley and parmesan cheese. Bake for 5 to 8 minutes. Sprinkle more parsley and parmesan cheese before serving.
