THAI RED CURRY SHRIMP MAC & CHEESE

INGREDIENTS

• 4 oz unsalted butter
• 2 Tbsp minced lemongrass
• 2 Tbsp minced shallot
• 3 cup lobster stock
• 2 Tbsp fish sauce
• 8 oz Cheddar cheese, shredded
• 1 Tbsp grated ginger
• 1 Tbsp minced garlic
• ½ cup all-purpose flour
• 6 oz Thai red curry paste
• 2 cup half & half
• 3 Tbsp olive oil
• ¼ cup minced garlic
• 1 tsp ground black pepper
• 2 lb 21/25 count peeled, deveined, tail-off shrimp
• 1 tsp kosher salt
• 2 lb Barilla® Elbows
• ½ cup peanuts, roasted and chopped
• ½ cup sliced green onions

PREPARATION

1. 1.RED CURRY CHEESE SAUCE: Melt the butter in an 8-qt pot. Add the ginger, lemongrass, garlic and shallots and sauté until tender, about 3 minutes.
2. 2.Add the flour to make a roux and cook for another 3 minutes.
3. 3.Slowly add the lobster stock to the roux, stirring to ensure lumps are removed.
4. 4.Add the Thai red curry paste and fish sauce. Whisk until incorporated.
5. 5.Add in the half & half and bring to a simmer.
6. 6.Stir in the cheese and whisk until melted. Remove from heat.
7. 7.SHRIMP: In a sauté pan, heat the oil and sauté the shrimp and garlic until cooked through. Season with the salt and pepper.
8. 8.PASTA AND GARNISH: Cook the pasta in boiling salted water for 1 minute, then drain. Toss pasta with the Red Curry Cheese Sauce and half of the cooked shrimp.
9. 9.To plate, put pasta on a plate or bowl, top with some of the remaining shrimp, and garnish with green onions and peanuts.