Shrimp and Pea Pod

By rickfanciullo

Ingredients

• 3 cups uncooked penne pasta (9 oz)
• 1/2 cup butter
• 2 cups sliced fresh mushrooms (5 oz)
• 2 cloves garlic, finely chopped
• 1/2 cup all purpose flour
• 1/2 t salt
• 1/4 t pepper
• 2 cups milk
• 2 T's sherry or dry white wine
• 1 3/4 cups chicken broth
• 3/4 cup shredded Fontina or Swiss cheese (3 oz)
• 1 pound cooked peeled de-veined medium shrimp (thawed)
• 2 cups frozen sugar snap pea pods can use fresh if available. fully drained
• 1/4 cup finely shredded Parmesan cheese
• 1/4 cup sliced almonds

Details

Servings 6
Preparation time 5mins
Cooking time 45mins

Preparation

Step 1

1. Heat oven to 350. Spay 13 x9 inch pyrex pan with cooking spray.

2. Cook and drain pasta

3. In a 4 quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms an garlic in the butter, stirring occasionally until mushrooms are tender. Stir in the flour, salt and pepper. Cook over medium heat, stirring constantly until mixture is smooth and bubbly.
Gradually stir in the milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in the cheese until melted and REMOVE from heat.

4. Stir in the cooked pasta, shrimp and pea pods into the mixture. Pour all into the prepared baking pan, sprinkle with the Parmesan cheese and almonds

5. Bake, uncovered, for 20-25 minutes or until cheese is golden brown.