Lemon Baked Pasta With Shrimp, Gruyere and Dill

• 3 teaspoons freshly grated lemon zest, divided
• 12 cup finely chopped leek
• 12 cup finely chopped carrot
• 12 cup finely chopped celery
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons flour
• 2 cups chicken broth
• salt and pepper
• 1 lb medium shrimp, peeled and deveined
• 1 lb radiatore (a pasta shape that holds sauce well)
• 14 cup finely chopped fresh dill
• 2 cups grated gruyere cheese (about 6 oz)

1. Preheat oven to 400.
2. Cook radiatore according to package directions while preparing the remainder of the recipe.
3. Drain pasta.
4. Butter a shallow baking dish and sprinkle with 1 teaspoon lemon zest.
5. In a large saucepan, heat butter and oil over medium heat and cook leeks, carrot and celery for 5 minutes.
6. Add flour and cook mixture, *stirring*, for 3 minutes.
7. Whisk in broth and bring to a boil.
8. Add remaining 2 teaspoons lemon zest and the salt and pepper to taste.
9. Simmer until thickened, about 3 minutes.
10. Add shrimp and cook for 1 minute.
11. Combine pasta, shrimp mixture, dill and 1 1/2 cups gruyere in a large bowl, then spoon mixture into the prepared baking dish.
12. Top with the remaining cheese and bake 30 minutes until cheese is bubbling and slightly crusty.

freshly grated lemon zest, leek, carrot, celery, butter, olive oil, flour, chicken broth, salt, shrimp, dill, gruyere cheese

Taken from www.food.com/recipe/lemon-baked-pasta-with-shrimp-gruyere-and-dill-364773 (may not work)