معكرونة بالجمبري

Boil the pasta until three-quarters cooked

Heat the oil and butter in a wide pan.

Add the shrimp, sprinkle with a little paprika, cook for 2 minutes on one side until it colors, flip to the other side for 1 minute, then remove and set aside.

In the same pan, sauté the crushed garlic until fragrant without changing color.

Add the flour and stir with the garlic and butter until it disappears.

Pour in the cream and stir until the sauce is smooth and heavy in consistency.

Add 1 cup of pasta cooking water and stir.

Add the paprika, cheddar, and 2 tablespoons of mozzarella, and stir until the cheese is completely melted.

Taste and adjust salt if needed.

Add the ¾-cooked pasta and mix well with the sauce.

If the consistency is too thick, add more pasta water or milk.

Add chopped dill and let the pasta simmer for 5 minutes until fully cooked.

Return the shrimp to the pan and mix with the pasta for 2–3 minutes.

Serve immediately at this stage.

Or transfer to a glass baking dish, cover the top generously with mozzarella, and place under the broiler for 5 minutes until golden and bubbly.