Pasta shrimp bake
4 cups dried pasta 6 oz mushrooms 2 oz Parisian cheese
1 tbsp. + olive oil 6 oz peeled shrimp 2 tomatoes sliced
6 tbsp./ 3 oz + butter Béchamel sauce 1 tsp. dried oregano
2 small fennel bulbs Pinch of cayenne Salt and pepper
1. Cook pasta in large pan of lightly salted water with 1 tbsp. Olive oil. When tender, but still firm, drain. Return to pan and dot with 2 tbsp. Butter. Shake the pan well, cover and keep warm.
2. Melt the remaining butter in a pan over medium heat and sauté the fennel for 3-4 minutes, until it begins to soften. Stir in mushrooms and sauté for 2 more minutes. Stir in shrimp; remove from heat, set aside.
3. Make béchamel sauce and add cayenne. Remove from heat and stir in vegetables, shrimp, and pasta.
4. Grease a round shallow ovenproof dish with butter. Pour in shrimp and pasta mixture. Sprinkle with Parmesan cheese on top. Arrange tomatoes around edge and brush with olive oil and oregano
5. Bake in preheated oven 350 for 25 minutes, until golden brown.
