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Ingredients

• 12 ounces cavatappi
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups milk, heated
• fine sea salt
• freshly ground white pepper
• 1/2 teaspoon hot paprika
• 1 cup grated Fontina
• 1 cup grated Gruyère
• 1 cup grated Parmesan plus 1/4 cup for topping
• 1/4 cup parsley pesto, recipe follows
• 1/4 cup breadcrumbs
• chopped parsley, for garnish

Description

Baked Three-Cheese Pasta With Parsley Pesto And Shrimp - The Huffington Post

Kitchen Daily