| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | 16 oz. farfalle (bow-tie) pasta |
| 6 Esslöffel | butter or margarine |
| 3 | Cloves Garlic finely chopped |
| 6 Esslöffel | all-purpose flour |
| 1/3 Tasse | vermouth |
| 2 3/4 Tasse | Half-and-half |
| 1/2 Tasse | Clam juice |
| 1 Esslöffel | tomato paste |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | Uncooked medium shrimp, peeled and deveined |
| 2 Teelöffel | dill dried weed |
| 3/4 Tasse | Parmesan cheese freshly grated |
|
Heat oven to 350F. Grease 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 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 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. Yield: 8 servings Typed in MMformat by cjhartlin@msn.com
|
|
Anmerkungen zum Rezept:
|
