Title: Parmesan Shrimp Casserole
Categories: Seafood, Casserole, Holidays
Yield: 8 Servings

1 pk 16 oz. farfalle (bow-tie)
-pasta
6 tb Butter or margarine
3 Cloves garlic, finely
-chopped
6 tb All-purpose flour
1/3 c Vermouth
2 3/4 c Half-and-half
1/2 c Clam juice
1 tb Tomato paste
3/4 ts Salt
1/4 ts Pepper
1 tb Uncooked medium shrimp,
-peeled and deveined
2 ts Dried dill weed
3/4 c Freshly grated Parmesan
-cheese

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