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© Meredith Corporation. All rights reserved. Used with permission.
(5 1/4 cups)
Preheat oven to 350°F. Grease a 2-quart casserole dish; set aside. Cook pasta in boiling salted water according to package directions, adding frozen vegetables for the last 2 minutes of cooking time. Drain and return to saucepan.
Melt butter in a large skillet over medium heat. Add celery; cook about 5 minutes or until tender. Stir in flour; cook 1 minute more. Add milk all at once. Cook and stir until thickened and bubbly. Stir in shrimp, 1/2 cup Parmesan, lemon zest, lemon juice, chives and crushed red pepper. Stir into pasta mixture. Transfer to the prepared casserole.
Bake, covered, for 15 minutes. Uncover and stir. Sprinkle with the remaining 1/4 cup Parmesan. Bake, uncovered, about 5 minutes more or until hot and bubbly. If desired, sprinkle with celery leaves.