Ingredients
1 1/2
cups uncooked medium pasta shells (4 oz)
1
tablespoon olive oil
3
cloves garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
1 1/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup half-and-half
1/3
cup dry white wine
12
oz frozen cooked deveined peeled medium shrimp, thawed, tail shells removed
1/4
cup chopped fresh parsley
1/4
cup shredded Parmesan cheese
1/4
cup Progresso™ Italian style bread crumbs
2
tablespoons butter, melted
Preparation
Heat oven to 350°F. Spray 4 (10-oz) individual casseroles with cooking spray.
Cook pasta about 9 minutes or for minimum cook time directed on package. Drain.
Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook 1 to 2 minutes or just until garlic begins to brown. Stir in flour; cook until mixture is smooth and bubbly. Gradually add broth and half-and-half, stirring constantly, until mixture boils and thickens. Stir in wine; cook and stir 1 minute.
Stir in cooked pasta, shrimp, parsley and cheese; spoon evenly into casseroles.
In small bowl, stir together bread crumbs and butter. Sprinkle over pasta mixture. Place casseroles on cookie sheet.
Bake 15 to 20 minutes or until bubbly around edges.
