Shrimp and Pea Pod Casserole

By rickfanciullo

NOTE: 27 grams of fat and 600 calories per serving. 51 carbs!

Ingredients

• 3 cups uncooked penne pasta (9oz)
• 1/2 cup butter
• 2 cups sliced fresh mushrooms (5 oz)
• 2 gloves garlic, minced
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups milk
• 2 tbs sherry or dry white wine
• 1 3/4 cups chicken broth
• 3/4 cups shredded fontina or swiss cheese (3 oz)
• 1 pound cooked peeled and deveined medium shrimp, thawed
• 2 cups green peas
• 1/4 up finely shredded Parmesan cheese
• 1/4 cup sliced almonds.

Details

Servings 6
Preparation time 5mins
Cooking time 45mins

Preparation

Step 1

1. Heat oven 350. Spray 13x9 glass baking dish
2. Cook and drain pasta
3. In a four quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in the melted butter, stirring occasionally, until mushrooms are tender. Stir in the flour, salt and pepper. Cook over medium heat , stirring occasionally, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to a boil, stirring constantly. Stir in the fontina cheese until melted, remove from heat.
4. Stir pasta, shrimp and green peas into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan and almonds.
5. Bake, uncovered, for 20-25 minutes or until cheese is golden brown.