Ingredients: 1(16-ounce) package farfalle (bow-tie) pasta 6 tablespoons butter or margarine 3 cloves garlic -- finely chopped 6 tablespoons all-purpose flour 1/3 cup dry vermouth OR 1/3 cup chicken broth 2 3/4 cups half-and-half 1/2 cup clam juice 1 tablespoon tomato paste OR 1 tablespoon ketchup 3/4 teaspoon salt 1/4 teaspoon pepper 1 pound uncooked peeled deveined medium shrimp thawed if frozen 2 tablespoons chopped fresh dill OR 2 teaspoons dried dill weed 3/4 cup freshly grated Parmesan cheese Heat oven to 350º. Grease shallow 2-quart casserole. 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. Yield: 8 servings. |