Shrimp Shack Pasta Bubba Gumps Recipes

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions. Drain. Set aside. Melt 1 1/2 tablespoons butter in medium sauce pan. Add shrimp. Sprinkle with 1/4 teaspoon Cajun seasoning. Cook 3 to 4 minutes. Remove cooked shrimp. Set aside. In same pan melt 1 tablespoon butter, add onion and saute 1 minute. Whisk in flour and cook 1 minute while stirring. Whisk in milk and heat approximately 4 minutes while stirring. Add Cheddar and Monterey Jack cheeses. Stir until smooth. Add 1/4 teaspoon Cajun seasoning, salt, and pepper. Stir in cooked shrimp and pasta. Pour into buttered casserole dish. Top with Parmesan cheese, bread crumbs, 1 1/2 tablespoons melted butter and parsley. Bake 45 minutes or until browned and bubbling.

Steps:

• 1) Thread shrimp on 4 skewers. Combine marinade ingredients and brush generously over shrimp; reserve some for basting. Let shrimp marinade at least 30 minutes in fridge. 2) Meanwhile prepare Veloute sauce. Bring stock to a boil in a small sauce pan. Remove from heat. 3) Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended (about 2 minutes). Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by half (30+ minutes). Strain into small bowl. 4) Bring pot of water to boil and add pasta. Cook until el dente or according to instructions on packaged. Drain. 5) Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when med-rare. 6) In skillet, sauce garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in veloute sauce. Add cooked pasta and stir gently until sauce just starts to thicken. 7) Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled Feta and green onions. Serves 2 (cut back a bit on lemon juice and cut green onions really thin)