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Parmesan-Shrimp Pasta Bake

Looking for a seafood dinner? Then check out this cheesy shrimp pasta bake made with Gold Medal® all-purpose flour - ready in an hour.

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( 19 Ratings)

19 Ratings

5 Stars 53%

4 Stars 32%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 60 min
Servings 8

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

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Directions

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.

EXPERT TIPS

Expert Tips

Organize a holiday progressive dinner with friends or neighbors. Start with appetizers and cocktails at the first house, have soup, salad and bread at the second stop, the main course and perhaps a vegetable at the next, and dessert and coffee at the last. It's an easy way to share the cooking, plus you get to see everyone's holiday decorations. If those involved are looking to you for ideas, here are a few to share: Cinnamon Cider and Quick Cranberry Punch Meatball Merriment, Bruschetta Romana, Ginger Shrimp Kabobs and Basil Brie in Pastry Butternut Squash Soup, Christmas Spinach Salad and Popovers Parmesan-Shrimp Pasta Bake and Holiday Marinated Vegetables Winter Poached Pears and White Almond Fondue

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 100),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 13g, 13% ),
Cholesterol: 115mg; 115%;
Sodium: 560mg; 560%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 2g 2% ),
Protein: 20g; 20%

% Daily Value*:

Iron: 20%;

Exchanges:

3 Starch; 1 Vegetable; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 10/23/2011 4:11:41 PM REPORT ABUSE lucilou said:

Rating:

This is excellent and so easy to make. It is nice to have something different in a casserole.

This reply was: Helpful Inspiring

Posted 8/15/2011 8:25:36 PM REPORT ABUSE MustangSpaceQueen said:

Rating:

This was a hit at our house! I prepared the recipe almost exactly as written, and have a couple of comments. I boiled 14.5 oz of pasta and it was a little too much. (The recipe calls for a 16 oz package.) We would have liked a little more shrimp than 1 pound, given the amount of other ingredients. Next time, I will put in a total of 24 oz of shrimp or shrimp and crab. Finally, I don't know how anyone would ever be able to fit this into a 2 quart casserole dish, as indicated in the recipe. Even with less pasta than called for, this completely filled a 2.8 liter casserole dish. We will definitely be having this again!

This reply was: Helpful Inspiring