Ingredients
4
oz. (1 cup) uncooked small shell pasta
2
tablespoons sliced green onions
3
garlic cloves, minced
1
tablespoon olive or vegetable oil
2
tablespoons all-purpose or unbleached flour
1/2
cup chicken broth
1/2
cup half-and-half
2
tablespoons white wine
1
(12-oz.) pkg. frozen shelled deveined cooked small shrimp, thawed
1/4
cup chopped fresh parsley
1/4
cup grated Parmesan cheese
1/4
cup Progresso™ Parmesan Bread Crumbs
1
tablespoon margarine or butter, melted
Preparation
Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, in large saucepan, cook onions and garlic in oil over medium heat for 30 to 60 seconds or until garlic begins to turn golden. Stir in flour; cook until mixture is smooth and bubbly. Gradually add broth and half-and-half, stirring constantly, until mixture boils and thickens. Remove from heat.
Stir in wine, cooked pasta and all remaining casserole ingredients. Spoon into sprayed casserole.
In small bowl, combine topping ingredients; mix well. Sprinkle over top.
Bake at 350°F. for 25 to 30 minutes or until casserole is bubbly and thoroughly heated.
