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For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells carefully according to the package instructions. Drain and set aside. |
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Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon pepper and salt to taste. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely. |
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Preheat the oven to 375 degrees F. |
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For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside. |
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