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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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 (1) 1 Reviews
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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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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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