Ingredients:

  • 1 lb large shrimp, peeled, deveined, tails removed
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 lb cavatappi or elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 2 cups sharp yellow cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 tsp mustard powder
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil the pasta in heavily salted water until just shy of al dente. Drain and set aside (do not rinse).
  2. In a large skillet over medium-high heat, melt 2 tbsp butter. Add shrimp, smoked paprika, and garlic. Sear for 90 seconds per side until opaque. Remove shrimp from pan and set aside.
  3. In the same skillet, melt 4 tbsp butter. Whisk in flour and cook for 2 minutes to create a roux. Gradually whisk in whole milk and heavy cream until smooth. Simmer until the sauce thickens enough to coat a spoon.
  4. Reduce heat to low. Stir in mustard powder, then gradually fold in the grated cheddar and Gruyère cheeses in a figure-eight motion until the sauce is glossy and smooth.
  5. Fold the cooked pasta into the cheese sauce. Gently stir in the seared shrimp and crumbled bacon.
  6. Optional: Transfer to a baking dish, top with panko breadcrumbs mixed with 1 tbsp melted butter, and broil for 2-3 minutes until golden brown. Garnish with fresh parsley.