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Parmesan-Shrimp Pasta Bake

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By Betty Crocker Kitchens
Updated Dec 30, 2010
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Looking for a seafood dinner? Then check out this cheesy shrimp pasta bake made with Gold Medal® all-purpose flour - ready in an hour.

Parmesan-Shrimp Pasta Bake

  • Prep Time 20 min
  • Total 60 min
  • Servings 8
  • Ingredients 13
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

480 Calories
22g Total Fat
20g Protein
53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
100
Total Fat
22g
Saturated Fat
13g
Cholesterol
115mg
Sodium
560mg
Total Carbohydrate
53g
Dietary Fiber
2g
Protein
20g
% Daily Value*:
Iron
20%
20%
Exchanges:
3 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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