2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
16 ounces bow tie pasta, cooked
How to Make It
Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.
Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice, and next 4 ingredients. Cook, whisking constantly, 5 minutes or until thickened and bubbly.
Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 3/4 cup cheese.
Bake at 350° for 25 to 30 minutes or until bubbly.
* 3/4 cup chicken broth may be substituted for clam juice.
Very good. Comes together quickly, but can make up ahead of time and throw it in the oven when you are ready to eat. I served it to a group of 9 women. Several went back for seconds, they all asked for the recipe.
I've used this recipe for the last seven years. It is a showstopper and one of my family's favorites. I often make it when we have company over (I even made two for a dinner party once) and love it because I can prepare it in advance and put it in the oven 30 minutes before serving.
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