Ingredients
1
package (16 ounces) farfalle (bow-tie) pasta
6
tablespoons butter or margarine
3
cloves garlic, finely chopped
6
tablespoons Gold Medal™ all-purpose flour
1/3
cup dry vermouth or chicken broth
2 3/4
cups half-and-half
1/2
cup clam juice
1
tablespoon tomato paste or ketchup
3/4
teaspoon salt
1/4
teaspoon pepper
1
pound uncooked peeled deveined medium shrimp, thawed if frozen
2
tablespoons chopped fresh or 2 teaspoons dried dill weed
3/4
cup freshly grated Parmesan cheese
Preparation
Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. 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. Stir in flour. Cook, 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 pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.
