Shrimp Parmesan

Have you ever watched the show The Goldbergs?  Great show!!  Anyway, the Dad, Murray, is always asking Beverly to make him Shrimp Parm - always with extra shrimp and extra parm.  It make me wonder if I could find a recipe for "Shrimp Parm."  And off to the Internet I went.  Lo and Behold, there were TONS of recipes with shrimp and parmesan cheese.  The one I chose was good ole Betty Crocker.  I figured Betty won't let me down and I was right!!

Of course, this does involve a trip to your grocery store for shrimp, pasta and shredded parmesan cheese, but it will be worth it!!  Please read the whole recipe and my comments before you leave!!

Parmesan-Shrimp Pasta Bake by Betty Crocker

Ingredients

1 pkg (16 ounces) bow tie pasta (use only half of the box - a whole box is too much pasta!!)
6 T butter
3 cloves garlic, finely chopped
6 T all purpose flour
1/3 cup chicken broth
2 3/4 cup half and half (I didn't have so I just substitute whole milk)
1/2 cup clam juice (I didn't have that either - so omitted it)
1 T tomato paste or ketchup
3/4 tsp salt
1/4 tsp pepper
1 lb peeled, deveined shrimp (medium size)
2 tsp dried dill weed
3/4 cup shredded Parmesan cheese

Directions:

Preheat oven to 350F

Cook and drain pasta according to directions on the box

Melt butter is a large sauce pan.  Add the garlic and saute for about a minute (your house will smell WONDERFUL!!).

Stir in the flour with a whisk, until the mixture is smooth and bubbly.

Add the chicken broth, half-and-half (or milk), clam juice (if you have it), tomato paste/ketchup, salt and pepper.  Stir to combine until thick. 

Add the shrimp (if using large shrimp, cut into smaller pieces), dill weed and 1/4 cup of the cheese.

Add the bow tie pasta to the shrimp mixture.  Pour into a casserole dish.

Sprinkle the remaining cheese on top.

Bake uncovered for 35 to 40 minutes.

Entire Recipe:

Parmesan-Shrimp Pasta Bake by Betty Crocker

Ingredients

1 pkg (16 ounces) bow tie pasta (use only half of the box - a whole box is too much pasta!!)
6 T butter
3 cloves garlic, finely chopped
6 T all purpose flour
1/3 cup chicken broth
2 3/4 cup half and half (I didn't have so I just substitute whole milk)
1/2 cup clam juice (I didn't have that either - so omitted it)
1 T tomato paste or ketchup
3/4 tsp salt
1/4 tsp pepper
1 lb peeled, deveined shrimp (medium size)
2 tsp dried dill weed
3/4 cup shredded Parmesan cheese

Directions:

Preheat oven to 350F

Cook and drain pasta according to directions on the box

Melt butter is a large sauce pan.  Add the garlic and saute for about a minute (your house will smell WONDERFUL!!).

Stir in the flour with a whisk, until the mixture is smooth and bubbly.

Add the chicken broth, half-and-half (or milk), clam juice (if you have it), tomato paste/ketchup, salt and pepper.  Stir to combine until thick. 

Add the shrimp (if using large shrimp, cut into smaller pieces), dill weed and 1/4 cup of the cheese.

Add the bow tie pasta to the shrimp mixture.  Pour into a casserole dish.

Sprinkle the remaining cheese on top.

Bake uncovered for 35 to 40 minutes.

Enjoy!!!

VERDICT:
Oh yes, this was good!!!  I used large shrimp which I should have cut into smaller pieces.  And you definitely do not need to use the whole box of pasta!!  My resident expert loved it, so I see me making this again in the near future.