Margaritaville Seafood Mac and Cheese Recipe
Make this Straight-From-the-Restaurant Margaritaville Seafood Mac and Cheese Recipe at home. Not just one, but 2 seafood favorites, make Margaritaville Seafood Mac and Cheese a creamy, decadent delight.
Ingredients
- 2 tablespoons Canola Oil
- 12 - 15 large Shrimp peeled, deveined and tails removed
- 2 cups Boursin Asiago Cheese Sauce Recipe Below
- 1 pound Cavatappi Pasta
- 1/2 cup Lump Crab Meat picked over
- 1/2 cup toasted Panko Bread Crumbs
- Chopped Chives to garnish
- Pinch chopped fresh Parsley to garnish
- 1 Lemon cut into wedges, to serve
Instructions
- Prepare Margaritaville Boursin Asiago Cheese Sauce - up to 24 in advance, if desired. Store in a tightly sealed container, in the refrigerator, until ready to use.
- Preheat oven to 325°F.
- Prepare pasta according to package directions. Rinse with cold water to cool pasta and drain. Toss with a little olive oil. Store, covered, in the refrigerator, until ready to use.
- Spread Panko bread crumbs on a cookie sheet. Place in a preheated oven. Bake, stirring, every few minutes until golden. Remove from oven and set aside.
- Heat a large sauté skillet for about 1 minute over medium high heat.
- Add canola oil and allow to heat for about 30 to 45 seconds.
- Place shrimp in skillet. Cook about 1 1/2 minutes on each side.
- Pour in prepared cheese sauce. Stir to mix.
- When sauce starts to lightly boil add cooked pasta. Toss well.
- Fold in crab meat. Reduce heat to medium low. Continue to cook while tossing until pasta is hot.
- Place into 4 serving bowls.
- Top each bowl with toasted Panko bread crumbs.
- Garnish top with chives, parsley and a lemon wedge.
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