grated
50 g grated Parmesan cheese
Fresh parsley
🔧Equipment tested for this casserole: Large Pyrex baking dish (35 cm diameter) + Cristel stainless steel frying pan (28 cm diameter) + Bosch Series 4 oven with rack. Compare prices after preparation.
👨🍳Instructions
👨🍳Preparation
Preheat the oven to 190°C (375°F).
Cook the pasta in a large pot of salted boiling water until *al dente*. Drain and set aside.
In a large frying pan, melt the butter and olive oil. Add the onion and sauté until translucent, about 3–4 minutes.
Add the garlic, then the shrimp. Season with salt, pepper, and paprika. Cook for only 2–3 minutes to keep the shrimp tender. Sprinkle with parsley and remove from heat.
Now, prepare the sauce.
Melt the butter in a small saucepan. Add the flour and stir for one minute.
Gradually add the warm milk, stirring continuously, until the sauce is perfectly smooth.
Then add the cream.
Let it thicken over low heat for a few minutes.
Add the mustard, nutmeg, grated Parmesan, and mozzarella. Stir until the sauce is very creamy.
Add salt and pepper to taste.
Pour the pasta into
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