Trader Joe's Lobster Mac and Cheese (Argentinian Red Shrimp)

Pat thawed shrimp completely dry — this is key for a good sear. Melt butter in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Add shrimp in a single layer, season with Old Bay, salt, and pepper. Cook 1½–2 minutes per side until opaque and curled. Transfer to a plate and set aside.

Cook pasta in salted boiling water until just al dente. Reserve 1 cup pasta water, then drain.

Preheat oven to 375°F. In the same skillet (or a large saucepan), melt 4 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in cheddar, Gruyère, cream cheese, Dijon, garlic powder, white pepper, salt, and nutmeg until smooth.

Fold pasta and shrimp into the cheese sauce, adding pasta water a splash at a time if needed for a silky consistency. Pour into a greased 9×13 baking dish. Mix panko with melted butter and sprinkle over the top. Bake 15–18 minutes until bubbling and golden. Rest 5 minutes, then garnish with chives and serve with lemon wedges.