Serves 10 to 15 people.
YouTube instructional video is at the bottom.
What you’ll need
1/2 to 1 pound of fresh Broccoli (1 to 2 heads)
Heavy cream
Sour Cream
Salted butter
Three 8-ounce packages (24 ounces total) Extra Sharp Cheddar Cheese
Shredded Parmesan Cheese
1 to 2 pounds fresh Louisiana shrimp
16 ounces Rotini pasta
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Chef Paul’s Vegetable magic
Onion powder
Garlic powder
Tool’s you’ll need
Cheese Shredder
Regular Strainer
Mesh Strainer
13×9 inch baking pan
Preparation of ingredients
Broccoli
Step 1- Rinse broccoli heads off with cold water. Separate heads from the stalk. Chop broccoli heads and stalks into small bite sized pieces.
Cheese
Step 2- Shred 24 ounces ( Three 8 ounce packages) extra sharp cheddar cheese. Reserve 1/2 cup for topping. Once done place into fridge.
Shrimp
Step 3- Remove heads and shells off of shrimp. Place Shrimp heads and shells into one bowl and place shrimp tails into a separate bowl.
Step 4- Cut out the back of each shrimp and remove the shrimps digestive tract (Black string and other matter located in the back of the shrimp) If your shrimp are large cut the shrimp tails in half. Once done add shrimp into a strainer and rinse with cold water. Once done place into fridge.
Preparing the Rotini pasta
Preheat fire to medium high heat.
Step 5- Add 4 quarts water and 2 teaspoons salt into a large pot. Stir and let come to a simmer. Add Rotini pasta. Stir and let simmer for 10 to 12 minutes. Once done check to see if your pasta is at the right texture. Turn fire off and add pasta into a strainer. Rinse with cold water. Cover with lid and set aside.
Making broccoli and shrimp mixture
Par-boil Broccoli
Preheat fire to medium high heat.
Step 6- Add 2 quarts water and 2 teaspoons salt into a medium sized pot. Stir and let come to a simmer.
Step 7- Add broccoli pieces. Let simmer for 2 minutes. Turn fire off and add broccoli pieces into a mesh strainer. Let cool for 5 minutes.
Sautéing broccoli and shrimp
Preheat fire to medium high heat.
Step 8- Add 3 tablespoons salted butter, broccoli pieces, shrimp tails, 1 teaspoon Chef Paul’s vegetable magic and 1 teaspoon Chef Paul’s seafood magic. Stir all ingredients together. Let sauté for 2 minutes or until shrimp is done. Turn fire off and set aside.
Making the Cheese sauce
Preheat fire to medium low heat.
Step 9- Add 3 tablespoons salted butter, 1 1/4 cups heavy cream, 1/2 cup sour cream, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s seafood magic, 1 teaspoon Chef Paul’s vegetable magic, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1/8 teaspoon salt. Stir all ingredients together.
Step 10- Add 1/8 cup Shredded Parmesan cheese, and 20 ounces Shredded extra sharp cheddar cheese. Stir continuously for 10 to 15 minutes or until the cheese has melted. Once done turn fire off and set aside.
Assembling your Pasta dish
Step 11- Add Rotini Pasta, Broccoli, shrimp mixture and cheese sauce into a large pot. Add each item in one at a time then stir.
Baking the pasta
Step 12- Lightly butter the bottom and sides of your baking pan. Add pasta mixture into baking pan. Spread around as evenly as possible with spatula. Shake pan slightly to make pasta more even in pan.
Preheat oven to 450 degrees.
Step 13- Sprinkle 1/4 cup shredded Parmesan cheese and 1/2 cup shredded extra sharp cheddar cheese on top of pasta mixture.
Step 14- Place into a preheated 450 degree oven on the middle rack. Bake for 10 to 15 minutes.
Step 15- Remove pasta out of oven. Let cool for 10 minutes before serving. For best results serve the very next day so the flavors can settle and increase overnight.
YouTube instructional video
