Camusclim (Pasta and Shrimp Casserole)

  • Serves

    serves 8


This creamy-zesty pasta casserole combines shrimp, melted cheese, and bechamel. This recipe first appeared in our June/July 2012 issue along with Neide Rigo's story Passage to the Amazon.


  • 1 12 lb. medium shrimp, peeled, deveined, roughly chopped
  • 2 tbsp. fresh lime juice
  • 3 tbsp. olive oil
  • 1 small yellow onion
  • 2 tbsp. minced Brazilian pickled chiles (optional)
  • 1 tbsp. minced garlic
  • 12 Italian frying pepper, stemmed, seeded, minced
  • 2 tomatoes, cored, and minced
  • 1 tsp. ground annatto seed (available at The Great American Spice Company)
  • 12 cup minced Thai basil leaves
  • 13 cup minced cilantro
  • Kosher salt and freshly ground black pepper, to taste
  • 3 12 cups anellini (available at Piccolo's Gastronomia Italiana) or macaroni
  • 3 tbsp. unsalted butter
  • 34 cup flour
  • 4 cups milk
  • 3 cups freshly grated parmesan
  • 10 oz. fresh mozzarella, grated


Step 1

Toss together shrimp and lime juice in a bowl; let marinate for 10 minutes. Meanwhile, heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add onion; cook until soft, about 4 minutes. Add chiles, garlic, and pepper; cook until soft, about 3 minutes. Add tomatoes; cook until lightly caramelized, about 10 minutes. Add shrimp and annatto; cook until shrimp are just cooked through, about 3 minutes. Remove from heat and stir in basil, cilantro, and salt and pepper; set shrimp mixture aside.

Step 2

Bring a large pot of salted water to a boil, and add pasta; cook until al dente, about 9 minutes. Meanwhile, heat remaining oil and butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add milk and whisk until smooth; boil. Reduce heat to medium-low; cook until sauce thickens, about 5 minutes. Season with salt and pepper, and add drained pasta; stir to combine.

Step 3

Heat oven to 425°. Spread half the pasta over bottom of a 9″ x 13″ baking dish; top with half each the shrimp mixture, parmesan, and mozzarella. Repeat layering; bake until browned, about 30 minutes.

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