Unsalted butter for greasing, plus 4 tablespoons 3 cups heavy cream
1 pound elbow macaroni 1/2 cup half-and-half
1 pound small to medium shrimp, shelled and deveined Salt and freshly ground pepper
3 large carrots, cut into medium dice 1 1/2 cups shredded Swiss cheese
1 large onion, cut into medium dice 6 egg yolks
1 cup thinly sliced white mushrooms 5 tablespoons finely chopped fresh flat-leaf parsley
Yield: 6 to 8 Servings Shopping List:Add Recipe Recipe Added!View shopping list directionsPrep: 1 hour 30 min (90 mins) Total: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1
Preheat the oven to 400°F. Butter a 9-by-13-inch baking pan.
2
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain, rinse with cold water, and set aside.
3
Bring another pot of water to boil over high heat. Add the prawns and boil until opaque, about 3 minutes. Drain and set aside.
4
In a large pot over medium-high heat, combine the butter, carrots, and onion and sweat until tender, about 10 minutes. Add 2 cups of the cream, half-and-half, and salt and pepper to taste. Reduce the heat and simmer until the mixture thickens, about 10 to 15 minutes. Remove from heat and stir in the cheese until creamy. Add the prawns and pasta and mix gently until well combined. Spread the mixture in the prepared dish.
5
In a bowl, using an electric mixer, beat the remaining 1 cup cream to soft peaks. Gently fold the parsley and egg yolks into the whipped cream. Pour this mixture over the macaroni mixture.
6
Bake until bubbly and golden, about 30 minutes.
7
To serve, divide among 6 to 8 dinner plates.
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