This is a knock off of a bhg.com recipe. I have simplified it.

• 1 lb. fresh small cooked shrimp
• 2 cups dried elbow pasta
• 2 eggs, lightly beaten
• 1/4 cup butter, melted
• 1 cup half-and-half
• 1-1/4 cups shredded fontina cheese
• 1/2 cup grated parmesan cheese
• 2 cloves minced garlic
• 2 Tbsp. pine nuts
• 1-1/2 cups lightly packed fresh basil leaves, chopped

Directions

1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Wash shrimp and set aside.

2. Cook pasta in a large sauce pan. Drain and put back in pan.

3. Add eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, chopped basil, and shrimp to the pasta. Add salt and pepper to taste. Stir and heat for 3 minutes. Transfer to individual casserole dishes*. Top with remaining cheeses and pine nuts.

4. Bake, uncovered, for 15 -20 minutes or until heated through and cheese is melted.

*Cost Plus World Market is my favorite place to buy ramikens and small ovenware. You can also bake this is a regular casserole dish.

Serve with a light red wine like Pinot Noir, Claret, Cabernet Franc, Chianti.  (Why Chianti?  The basil.) Tell me about your pairings.