Shelly's Recipe

PARMESAN-SHRIMP PASTA BAKE

Category: Pasta - Baked

1 (16 oz) pkg bow-tie pasta
6 tbsp butter
3 cloves garlic, finely chopped
6 tbsp flour
1/3 cup dry vermouth or chicken broth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tbsp tomato paste or ketchup
3/4 tsp salt
1/4 tsp pepper
1 lb uncooked peeled deveined medium shrimp
2 tsp dried dill weed
3/4 cup grated parmesan cheese

Heat oven to 350. Grease shallow 2-quart casserole. Cook and drain pasta as directed on pkg.

Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter for 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly until smooth and bubbly. Stir in vermouth. Stir in half-and-half, and next 4 ingredients. Cook over medium heat, stirring constantly, until thickened.

Stir in shrimp, dill and 1/4 cup cheese. Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining cheese. Bake, uncovered 35-40 minutes or until light brown and hot. Serves 8