Parmesan shrimp casserole

8 Servings

Ingredients

Quantity Ingredient
1 pack 16 oz. farfalle (bow-tie) pasta
6 tablespoons Butter or margarine
3 Cloves garlic, finely chopped
6 tablespoons All-purpose flour
⅓ cup Vermouth
2¾ cup Half-and-half
½ cup Clam juice
1 tablespoon Tomato paste
¾ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Uncooked medium shrimp, peeled and deveined
2 teaspoons Dried dill weed
¾ cup Freshly grated Parmesan cheese

Directions

Heat oven to 350F. Grease 3 quart casserole. Cook and drain pasta as directed on package. Melt butter in 2 quart saucepan over medium heat.

Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly.

Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened.

Stir in shrimp, dill weed and ¼ cup of the cheese.

Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with remaining ½ cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot. Yield: 8 servings Typed in MMFormat by cjhartlin@...

Source: Betty Crocker Holiday Cookbook Nov 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 20, 1998

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