Parmesan Shrimp Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: 16 oz. farfalle, (bow-tie) pasta
6 tbsp: Butter or margarine,
3 Cloves: garlic, finely chopped
6 tbsp: All-purpose flour,
1/3 cup: Vermouth,
2 3/4 cup: Half-and-half,
1/2 cup: Clam juice,
1 tbsp: Tomato paste,
3/4 tsp: Salt,
1/4 tsp: Pepper,
1 tbsp: Uncooked medium shrimp, peeled and deveined
2 tsp: Dried dill weed,
3/4 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 1/4 cup of the cheese.
Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with
remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light
brown and hot. Yield: 8 servings Typed in MMFormat by cjhartlin@msn.com
Source: Betty Crocker Holiday Cookbook Nov 98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 20, 1998
Source from luhu.jp
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 1/4 cup of the cheese.
Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with
remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light
brown and hot. Yield: 8 servings Typed in MMFormat by cjhartlin@msn.com
Source: Betty Crocker Holiday Cookbook Nov 98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 20, 1998
Source from luhu.jp