A quick, tasty, and healthy side dish that goes well with practically any main. If preferred, immediately after removing from the air fryer, top with fresh Parmesan cheese and drizzle with balsamic glaze for a more luxurious dish. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- ½ (16 ounce) package cellentani (cavatappi) pasta
- 2 cups heavy whipping cream
- 1 egg white
- 1 tablespoon black truffle salt
- 3 cups fresh mushrooms, coarsely chopped
- 2 cups shredded Gruyere cheese
- 6 thick slices cooked bacon, chopped
- 1 cup crumbled Gorgonzola cheese
- 1 pound shrimp – peeled, tails removed, and cut in half
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 8×10-inch glass baking dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
- Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
- Pour pasta mixture into a the prepared baking dish.
- Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 247 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 26 g |
| Sodium | 1832 mg |
| Sugars | 1 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Very salty, ingredients were expensive. Maybe I expected too much. Was just okay, considering the prep. Maybe just too enamored with mac and cheese and did not consider alternatives. Will not make again.