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