Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1 lb cavatappi or cellentani pasta
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 1/2 cup reserved pasta water
  • 6 oz sharp white cheddar, freshly grated
  • 4 oz fontina, freshly grated
  • 1/4 cup non-fat plain Greek yogurt
  • 1 tbsp low sodium prepared Cajun seasoning
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Toss the shrimp with smoked paprika, onion powder, cayenne, and dried thyme until evenly coated.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Sear shrimp for 90 seconds per side until a mahogany crust forms. Remove shrimp from skillet and set aside.
  3. Boil cavatappi in heavily salted water until 2 minutes before reaching al dente. Reserve 1/2 cup of pasta water, then drain.
  4. In the same skillet or a large pot, melt 3 tablespoons of butter. Whisk in flour and cook for 1-2 minutes to create a light roux. To stabilize the roux and prevent graininess, ensure it's cooked for at least 1 minute but not browned extensively.
  5. Gradually whisk in 2% milk and reserved pasta water. Simmer until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat. Whisk in the sharp cheddar, fontina, Cajun seasoning, and Greek yogurt until the sauce is completely smooth.
  7. Fold the under-cooked pasta and seared shrimp into the cheese sauce until well combined.
  8. Combine panko breadcrumbs with 1 tablespoon of melted butter and minced parsley. Sprinkle over the top of the macaroni.
  9. Broil for 2-3 minutes or bake at 400°F (205°C) for 10 minutes until the crust is golden brown and bubbling.