Lainey Wilson Casserole–a creamy Instant Pot penne with pancetta, shrimp, smoked gouda, parmesan and a crunchy toasted panko topping.
Lainey Wilson Casserole
There’s a dish at Lainey Wilson’s Bell Bottoms Up restaurant in Nashville called Baked Mac and Cheese. The description off the menu says, “Smoked gouda cheese sauce, pancetta, petite penne, peppers & onions, breadcrumbs, parmesan cheese, herbs.” There is the option to get the dish with crawfish or chicken. I decided to recreate this dish at home with my Instant Pot and I used shrimp instead of crawfish. It was a delight…pure comfort food in a bowl! You’ve got crispy pancetta, juicy shrimp, and penne all tossed in a super creamy smoked gouda and parmesan sauce that’s packed with flavor. The buttery toasted panko on top gives it the best little crunch, and the whole thing comes together fairly quickly in the Instant Pot. If you’re in the mood for something a little more exciting and fun for dinner tonight try out this dish!
Ingredients/Substitution Ideas
- Pancetta–or chopped bacon
- Shallot–or onion
- Chicken broth–or water and Better than Bouillon
- Penne–or macaroni, cavatappi
- Red bell pepper
- Italian seasoning
- Black pepper
- Smoked gouda
- Parmesan cheese
- Milk–or evaporated milk, half and half
- Tail off peeled shrimp–I used small shrimp for salads
- Butter
- Panko
Steps
Turn Instant Pot to saute setting. When display says HOT add in the pancetta and cook until crisped up. Add in the shallot and saute for 2 minutes. Drain off excess grease.
Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the penne. Add in the bell pepper, Italian seasoning and pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the gouda, parmesan and milk until smooth and creamy. Stir in the shrimp.
In a small pan melt the butter over medium heat. Add in the panko and toss until toasted. Turn off heat.
Scoop penne onto plates and top with a couple teaspoons of the panko. Enjoy!
Notes/Tips
- Serve with a green salad or some steamed veggies like green beans.
- I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with shrimp are Instant Pot Lemon Garlic Parmesan Shrimp Pasta and Instant Pot Shrimp and Grits.
- What is pancetta? Pancetta is Italian pork belly that’s been cured with salt and seasonings but not smoked. It’s similar to bacon in texture and flavor, often sold in small diced cubes or thin slices for cooking.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Lainey Wilson Casserole
- Prep Time: 25 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 29 minutes
- Yield: 4–6 servings 1x
Description
A creamy Instant Pot penne with pancetta, shrimp, smoked gouda, parmesan and a crunchy toasted panko topping.
Ingredients
- 4 oz diced pancetta
- 1 shallot, minced
- 2 cups chicken broth
- 8 oz penne
- 1/2 of red bell pepper, diced
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 6 oz shredded smoked gouda
- 1/2 cup shredded parmesan cheese
- 1/2 cup milk, warmed
- 8 oz cooked tail off peeled shrimp, thawed
- 1 Tbsp butter
- 1/4 cup panko
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the pancetta and cook until crisped up. Add in the shallot and saute for 2 minutes. Drain off excess grease.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the penne. Add in the bell pepper, Italian seasoning and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the gouda, parmesan and milk until smooth and creamy. Stir in the shrimp.
- In a small pan melt the butter over medium heat. Add in the panko and toss until toasted. Turn off heat.
- Scoop penne onto plates and top with a couple teaspoons of the panko. Enjoy!
- Category: Pasta
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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