For a rich, creamy and slightly spicy shrimp and pasta recipe, you can’t beat this crowd-pleasing dish. It’s a nice new twist on popular Buffalo chicken dishes.
—Robin Haas, Cranston, RI
Prep: 15 min. • Cook: 10 min. + releasing • Makes: 6 servings
2 cups 2% milk
1 cup half-and-half cream
1 Tbsp. unsalted butter
1 tsp. ground mustard
1/2 tsp. onion powder
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
1 1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Gouda or Swiss cheese
3/4 lb. frozen cooked salad shrimp, thawed
1 cup crumbled blue cheese
2 Tbsp. Louisiana-style hot sauce
2 Tbsp. minced fresh chives
2 Tbsp. minced fresh parsley
Additional Louisiana-style hot sauce, optional
1. In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in macaroni. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure according to manufacturer’s directions.
2. Select saute setting and adjust for normal heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5 to 6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.
1 SERVING: 551 cal., 34g fat (20g sat. fat), 228mg chol., 1269mg sod., 22g carb. (7g sugars, 1g fiber), 38g pro.
TEST KITCHEN TIP
Make a Buffalo chicken version by adding cooked rotisserie chicken in place of the shrimp. Remember that crumbling your own blue cheese instead of buying prepackaged crumbles will make most any dish creamier.