| 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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