Oh my gosh, this was sooo yummy, the picture really does not do it justice. The cheese sauce on this was just delicious, there is a pinch of nutmeg in it and the flavors worked very well with the shrimp.
I got the recipe from Everyday with Rachel Ray. The next time I make it, I will make a few changes though. The shells are cool and all, but kind of a pain to eat, in my opinion. Also, I wasn't a huge fan of the radicchio in this dish. I cooked it even longer than the recipe did to let it wilt more, but it was still kind of tough. Also, the flavor was a bit too bitter for my liking.
So next time, I think I'll use a smaller pasta and maybe use spinach instead of radicchio.
- 1 pound medium shell pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups half-and-half or whole milk
- 1 cup chicken broth
- Pinch Nutmeg
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon anchovy paste (optional) - I did not use this
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute,then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6-7 minutes.
In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3-4 minutes.
Pre-heat the broiler. Stir the Parmigiano Reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.