Garlicky Shrimp and Pasta

 

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

• 1 Heat oven to 350°F. Spray 4 (10-oz) individual casseroles with cooking spray.
• 2 Cook pasta about 9 minutes or for minimum cook time directed on package. Drain.
• 3 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.
• 4 Stir in cooked pasta, shrimp, parsley and cheese; spoon evenly into casseroles.
• 5 In small bowl, stir together bread crumbs and butter. Sprinkle over pasta mixture. Place casseroles on cookie sheet.
• 6 Bake 15 to 20 minutes or until bubbly around edges.