Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Heat oven to 350°F. 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.