June 01, 2013
Categories: Dinner, Lunch, Main Dish, Casseroles, Shellfish, Shrimp, Pasta, North American, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Hand Mix/Whisk, Oven Bake, Stove Top, Alcohol, Wine, Make it from scratch, Spring more
"Excellent buffet dish or for a light company supper with a green salad and rolls."
- Serving Size: 1 (251.4 g)
- Calories 576
- Total Fat - 23.2 g
- Saturated Fat - 13.4 g
- Cholesterol - 62.1 mg
- Sodium - 489.7 mg
- Total Carbohydrate - 81.2 g
- Dietary Fiber - 6.5 g
- Sugars - 1.9 g
- Protein - 12.1 g
- Calcium - 216 mg
- Iron - 1.5 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.3 mg
Preheat oven to 350f degrees.
Graese 3-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 wine or chicken broth.
Stir in half and half, clam juice, cocktail sauce, salt and cayenne.
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.
Tips & Variations
No special items needed.