Parmesan-Shrimp Pasta Bake

 

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

• 1 Heat oven to 350ºF. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
• 2 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.
• 3 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.
• 4 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.