Parmesan-Shrimp Pasta Bake from the Betty Crocker site!
- package (16 ounces) farfalle (bow-tie) pasta
- tablespoons butter or margarine
- cloves garlic, finely chopped
- tablespoons Gold Medal® all-purpose flour
- cup dry vermouth or chicken broth
- 2 3/4
- cups half-and-half
- cup clam juice
- tablespoon tomato paste or ketchup
- teaspoon salt
- teaspoon pepper
- pound uncooked peeled deveined medium shrimp, thawed if frozen
- tablespoons chopped fresh or 2 teaspoons dried dill weed
- cup freshly grated Parmesan cheese
- 1Heat oven to 350ºF. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
- 2Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
- 3Stir 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 1/4 cup of the cheese.
- 4Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.
Organize a holiday progressive dinner with friends or neighbors. Start with appetizers and cocktails at the first house, have soup, salad and bread at the second stop, the main course and perhaps a vegetable at the next, and dessert and coffee at the last. It's an easy way to share the cooking, plus you get to see everyone's holiday decorations. If those involved are looking to you for ideas, here are a few to share: Cinnamon Cider and Quick Cranberry Punch Meatball Merriment, Bruschetta Romana, Ginger Shrimp Kabobs and Basil Brie in Pastry Butternut Squash Soup, Christmas Spinach Salad and Popovers Parmesan-Shrimp Pasta Bake and Holiday Marinated Vegetables Winter Poached Pears and White Almond Fondue
- PREP TIME 20 Min
- TOTAL TIME 1 Hr
- SERVINGS 8