Garlicky Shrimp and Pasta

Andi, former Betty Crocker Kitchens editor shares a creamy shrimp and pasta dish inspired by Italian travels.

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Prep Time 20 min
Total Time 40 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

Cook pasta to the minimum time stated on the package to prevent it from overcooking while baking.

To thaw shrimp, place in a colander or strainer and rinse with cool water until it is thawed. Drain well.

To make ahead, prepare the casseroles without the topping. Cover tightly and refrigerate until ready to bake. Uncover casseroles and sprinkle with topping. Bake 25 to 30 minutes or until bubbly around edges.

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REVIEWS & COMMENTS

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Posted 3/3/2012 2:31:20 PM REPORT ABUSE frenchkisses said:

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I was looking for a recipe to use crab in. I knew what I wanted in it, but not the list of ingredients. This recipe really fit the bill. I used crab instead of shrimp and plan to use other seafood the next time. I made it in a one quart casserole instead of individual dishes and it turned out super.

This reply was: Helpful Inspiring