Garlicky Shrimp and Pasta

garlicky shrimp and pasta Entree Italian
Garlicky Shrimp and Pasta
  • Prep 20 min
  • Total 40 min
  • Servings 4

On the dinner table in just 40 minutes, this creamy, garlicky pasta dish features shrimp, parmesan cheese and white wine. MORE+ LESS-

Updated March 6, 2013
Gold Medal Flour
Make with
Gold Medal Flour


1 1/2
cups uncooked medium pasta shells (4 oz)
tablespoon olive oil
cloves garlic, finely chopped
tablespoons Gold Medal™ all-purpose flour
1 1/4
cups Progresso™ chicken broth (from 32-oz carton)
cup half-and-half
cup dry white wine
oz frozen cooked deveined peeled medium shrimp, thawed, tail shells removed
cup chopped fresh parsley
cup shredded Parmesan cheese
cup Progresso™ Italian style bread crumbs
tablespoons butter, melted


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  • 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.

  • 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.

No nutrition information available for this recipe

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