Ingredients Jump to Instructions ↓

  1. 5 oz 142g Wagon wheel pasta Salt - to taste

  2. 1 Water

  3. 1 tablespoon 15ml Crab boil - seasoning

  4. 1/4 Lemon

  5. 3/4 lb 340g / 11oz Larg deveined raw shrimp - unpeeled

  6. 2 tablespoons 30ml Unsalted butter

  7. 2 tablespoons 30ml Minced shallots

  8. 2 tablespoons 30ml Flour

  9. 1 tablespoon 15ml Chicken bouillon granules - dissolved in:

  10. 1/4 cup 59ml Boiling water

  11. 1 cup 237ml Milk

  12. 1/2 cup 118ml Dry white wine - pref. Vermouth

  13. 2 tablespoons 30ml Mayonnaise - homemade best

  14. 1 tablespoon 15ml Dijon mustard

  15. 1 cup 146g / 5.1oz Shredded sharp cheddar cheese

  16. 1 cup 237ml Frozen baby peas

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Butter a 2 qt. casserole dish with a lid. Set aside. Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside. In a large frypan, bring the quart of water toa boil and add the lemon and the crab boil seasoning. Add the shrimp, cook until just pink, about 1 minute and immediately transfer with a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook. Drain and peel shrimpl and set aside. IN another large frying pan, melt the butte of Low heat and sauteethe shallot in it for several minutes, until limp, but not browned. Sprinkl the flour over the shallot and cook over Low heat for 1-2 minutes, until the mixture bubbles. Stirring constantly, slowly add the chicken bouillon, milk and wine, stirring until thickened. Combine the mayonnaise and mustard in a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce. Stir until heated through. Add the cheese, stirrin until melted. Add the pasta, shrimp and peas and stir until well combined. Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.


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