I try to incorporate a little seafood into our weekly meals because, well, it’s good for you and being a Florida native, I always crave seafood. Shrimp, fish, scallops, lobster, etc. Living in the Atlanta area, however, does put a crimp into my planning sometimes. Fresh is not in the cards, usually, but frozen is the “go to” for seafood. You can bet though, when I’m near the Gulf of Mexico or near the Atlantic, I eat all the fresh seafood I can muster.
The things you take for granted when you’ve got them available to you and for most of your life! You learn to adapt and incorporate seafood whenever you can. It’s a good thing, as Martha would say!
So, give this shrimp pasta bake a try. It really is most delicious!
1/2 lb raw shrimp thawed (peeled, deveined, & tails off)
1/2 cup shredded mozzarella cheese
1 teaspoon chopped fresh parsley (optional)
Preheat the oven to 350F degrees.
Cook the pasta according to the package directions. Drain the pasta, rinse with cold water, and drain again.
In a medium sauce pan, melt the butter on medium heat. Stir in the minced garlic and flour and cook, stirring constantly, until bubbly. Gradually stir in the milk, broth, salt and pepper. Cook and stir about 2 – 3 minutes. Remove from the heat and set aside.
In a medium bowl, mix the beaten egg, Parmesan cheese, and ricotta cheese and set aside.
Spray two small baking dishes with non-stick spray.
Whisk together the broth mixture, the cheese mixture, and the pasta. Pour the pasta mixture into the two prepared dishes, divided evenly.
Layer the shrimp over the pasta mixture, divided evenly in the two dishes. Sprinkle on the shredded mozzarella cheese and chopped fresh parsley.