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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood, Casserole, Holidays 8 Servings

INGREDIENTS

1 pk 16 oz. farfalle (bow-tie) pasta
6 tb Butter or margarine
3 Cloves garlic, finely chopped
6 tb All-purpose flour
1/3 c Vermouth
2 3/4 c Half-and-half
1/2 c Clam juice
1 tb Tomato paste
3/4 ts Salt
1/4 ts Pepper
1 tb Uncooked medium shrimp, peeled and deveined
2 ts Dried dill weed
3/4 c Freshly grated Parmesan cheese

INSTRUCTIONS

Heat oven to 350F.  Grease 3 quart casserole.  Cook and drain pasta as
directed on package.  Melt butter in 2 quart saucepan over medium heat.
Cook garlic in butter 1 minute, stirring constantly with wire whisk, until
smooth and bubbly.
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.
Stir shrimp mixture into pasta.  Pour into casserole. Sprinkle with
remaining 1/2 cup cheese.  Bake uncovered 35 to 40 minutes or until light
brown and hot. Yield: 8 servings Typed in MMFormat by cjhartlin@msn.com
Source: Betty Crocker Holiday Cookbook Nov 98
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 20, 1998

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