- breadcrumbs - 1/2 cup
- Feta cheese - 300 Grams
- lemon, peel - 1 piece
- fresh parsley - 2 items. spoons
- Butter - 5 Art. spoons
- salt - To taste
- of macaroni products - 450 Grams
- shrimp - 450 Grams
- flour - 4 items. spoons
- milk - 3 cups
- fresh dill - 2 items. spoons
- Gruyère cheese - 240 Grams
- salt - 1/2 teaspoonfuls
- ground black pepper - 1/2 teaspoonfuls
1. Preheat the oven to 200 degrees. Crumble the Feta cheese. Finely chop dill and parsley. Peel the shrimp and cut it in half if desired. Grate the cheese to make about 2 cups. In a small bowl, mix the breadcrumbs, a quarter of the crumbled Feta cheese, a pinch of lemon zest, 2 teaspoons of parsley and 1 tablespoon of melted butter. Stir with a fork and set aside. 2. In a large saucepan bring the salted water to a boil. Boil the pasta until ready in accordance with the instructions on the package. Drain the water and put the paste back into the pan. Add the raw shrimp and stir. 3. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add flour and whisk. Cooking for 1-2 minutes, whisking, to light golden color. Beat with milk. Cook, stirring, over medium heat until the sauce thickens, about 5 minutes. Remove the pan from the heat and mix the remaining Feta cheese, Gruyère cheese, the remaining parsley, the remaining lemon peel, the dill greens, salt and pepper. Pour the sauce over the pasta with shrimps and stir well. 4. Put the pasta and sauce in a greased baking dish. Spread evenly with a mixture of breadcrumbs on top. Bake for 20-25 minutes until the dish is browned. Then remove from the oven and cool for 5-10 minutes before serving.
Servings: 4