By Chef Alli
Seafood Pasta Bake
Ingredients
8 oz. small shrimp, peeled and deveined, tails removed
1 tsp. kosher salt
3 cups small shell pasta
2 Tbs. unsalted butter
2 Tbs. all purpose flour
2 1/2 cups 2% milk
1/2 cup heavy cream
1/2 cup shredded Swiss cheese
12 oz. jar marinated artichokes, well drained and roughly chopped
8 oz. lump crab meat
salt and freshly ground black pepper, to taste
1/3 cup panko breadcrumbs
2-3 Tbs. melted butter
Sliced scallions and Italian parsley, for garnishing, if desired
Instructions
Preheat the oven to 350 F.
Fill a large pot with water and salt over high heat; bring to a boil. Stir in the shrimp, cooking for two to three minutes, just until they turn opaque and bright pink. Using a slotted spoon, remove the shrimp to a bowl. Return the water to a full rolling boil over high heat; stir in the pasta shells. Cook the pasta just until al dente, about eight to 10 minutes; drain and rinse with cold water.
Meanwhile, melt two tablespoons butter in a saucepan over medium heat; stir the flour into the butter to make a roux. Remove the saucepan completely from the heat, then slowly whisk in the milk, cream and cheese, stirring until smooth.
