Parmesan-Shrimp Pasta Bake

By smyth77

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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Preparation

Step 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.
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.
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 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.