Recipe - Parmesan Shrimp Casserole

1 pack 16 oz. farfalle (bowtie)
pasta
6 tablespoon Butter or margarine
3 Cloves garlic, finely
chopped
6 tablespoon Allpurpose flour
1/3 cup Vermouth
2 Three fourths cup Halfandhalf
One half cup Clam juice
1 tablespoon Tomato paste
Three fourths teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Uncooked medium shrimp,
peeled and deveined
2 teaspoon Dried dill weed
Three fourths cup 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 halfandhalf, clam juice, tomato paste, salt
and pepper. Cook over medium heat, stirring constantly, until thickened.
Stir in shrimp, dill weed and One fourth cup of the cheese.

Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with
remaining One half 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Nov 20, 1998