Ingredients
2lbs. Med Frozen Pre Cooked Shrimp, thawed.
1/2
lb. Pasta - Long Spaghetti or Linguine
1/4
C. Crumbled Ricotta or Bleu Cheese
Directions
1.
In large saucepan boil lightly salted water for 1/2 lb. of pasta. It is very important for this dish to not cook the pasta all the way. It should be just BEFORE aldente. So, it should not be crunchy or hard but just about to be aldente. It should be plunged into a ready ice bath after draining and placed in a glass casserole dish lightly sprayed with cooking spray.
2.
In a heavy bottomed sauce pan melt 3 T. butter over med-low heat. Once butter is melted add flour 1/2 T. at a time until all butter is taken up by flour making a paste.
3.
Add 2 cups of milk stirring constantly with wire wisk, bring to boil over medium heat to thicken. If it seems a bit thin, it will be taken care of by the end.
4.
Once milk is thickened slightly, add 1 T. curry powder, 1 T. dry mustard, 1 T. powdered ginger, 1/4 cup crumbled ricotta or bleu cheese and 1/4 cup parmesan.
5.
Let simmer while stirring constantly 2-3 minutes until cheese is melted and ingredients are combined thoroughly. If sauce seems very thick, add milk a bit at a time to thin it.
6.
Place thawed pre-cooked shrimp in a layer over the pasta, pour over sauce, so that just the top of shrimp is covered. If you have leftover sauce this may be used for another dish or, if pasta takes up too much sauce in baking it can be added hot before serving.
7.
Place entire dish into 350 degree oven and bake approx. 30 minutes. No need to cover.
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