Pasta n Shrimp Bake

Pasta n Shrimp Bake
Ingredients for bechamel sauce
A third cup butter
A third cup flour
Four to 5 cups milk
Salt
Ground black pepper
Method:
In a pot, add the butter and melt it.
Add the flour in the pot with the melted butter and whisk to mix well.
Once the the butter and flour is well mixed, add half the milk and mix well, then add the remaining milk and continue mixing.
Add the salt and black pepper and mix.
Let the mixture come to a boil mixing constantly.
The mixture will thicken once the milk starts to boil.
You can never go wrong with bechamel sauce in terms of thickness, if it’s too thick add some milk and mix well, and if it’s thin add some flour and mix well.
Remove from the stove once the desired thickness is reached.

For the shrimp:
I used peeled shrimp
Oil
Curry powder
Lemon juice
Salt
Garlic salt
Lemon pepper salt
Cumin powder
Method:
In a pan add enough oil to shallow fry the shrimp, along with the shrimp and all the remaining ingredients.
Cook until the shrimp is cooked but do not overcook the shrimp.

For the pasta:
Cook the pasta according to the packet’s instructions or how you normally cook your pasta. Strain away the water from the pasta.
Now it’s time to assemble:
In a baking dish, add the pasta, then kind of mix in the bechamel sauce to the pasta.
Next add the shrimp over the pasta bechamel mixture along with any juices from the cooked shrimp, do not mix in the shrimp, let the shrimp be on top.
Top with grated cheese.
Bake at 450 for about 5 minutes or until the cheese has melted.
Enjoy!