Garlic Shrimp Mac and Cheese
A creamy and comforting macaroni and cheese elevated with tender sautéed shrimp, garlic, and spices, ready in about 30 minutes.
Ingredients
Pasta
- 8 ounces elbow macaroni Can substitute with small shells or radiatori.
Shrimp
- 1 pound shrimp, peeled and deveined Use medium to large shrimp.
Fat
- 3 tablespoons unsalted butter, divided For cooking shrimp and making the sauce.
Garlic and Spices
- 4 cloves garlic, minced
- 1 teaspoon paprika For flavor.
- ½ teaspoon black pepper
- ½ teaspoon salt Adjust to taste.
Cheese
- 2 cups shredded sharp cheddar cheese Grate yourself for better melting.
- 1 cup shredded mozzarella cheese Grate yourself for better melting.
Dairy
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
Garnish
- 2 tablespoons chopped fresh parsley Optional, for garnish.
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Drain and set aside. Reserve a small ladle of pasta water in case you need to loosen the sauce.
Sauté the shrimp
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the shrimp in a single layer. Cook 1–2 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate and set aside. Don’t overcook — shrimp continue to firm up as they rest.
Make the garlic sauce
- In the same skillet, add the remaining 2 tablespoons butter. Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it brown). Pour in the heavy cream and bring to a low simmer.
Make the cheese sauce
- Reduce heat to low. Gradually add the shredded cheddar and mozzarella, stirring constantly until melted and smooth. If the sauce is too thick, thin with 1–2 tablespoons reserved pasta water. Season with paprika, black pepper, and salt. Taste and adjust.
Combine pasta and shrimp
- Add the drained pasta and cooked shrimp to the skillet. Toss gently to coat everything in the cheese sauce. Warm through for a minute so the shrimp reheats without toughening.
Serve
- Transfer to bowls or a serving dish. Sprinkle with chopped parsley and a pinch of extra paprika if desired. Serve immediately.
Notes
Best served with sides like a green salad, roasted asparagus, or garlic bread. For added texture, try a crispy topping by mixing Panko with melted butter and broiling for a minute.