Parmesan Shrimp Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pk 16 oz. farfalle (bow-tie) - whole wheat3 Cloves garlic, finely 1/3 c Vermouth 1/2 c Clam juice 1 lb Uncooked medium shrimp, 2 ts Dried dill weed 6 tb All-purpose flour 2 tb Butter or margarine 3/4 ts Salt 1/4 ts Pepper 1 tb Tomato paste 3/4 c Freshly grated Parmesan 2 3/4 c FF milk
Preparation
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, slowly. Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly. add in flour - stir until disolved and a paste has formed. Stir in vermouth. Stir in milk, 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
Number of Servings: 8
Recipe submitted by SparkPeople user NATBLOOM.
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, slowly. Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly. add in flour - stir until disolved and a paste has formed. Stir in vermouth. Stir in milk, 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
Number of Servings: 8
Recipe submitted by SparkPeople user NATBLOOM.
Nutritional Info Amount Per Serving
- Calories: 391.1
- Total Fat: 7.0 g
- Cholesterol: 102.9 mg
- Sodium: 692.2 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 6.1 g
- Protein: 25.9 g
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