Creamy Shrimp and Shell Pasta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Looking for a warm and filling casserole idea for dinner tonight? Then check out this creamy shrimp and pasta recipe that’s topped with buttery Progresso® Parmesan Bread Crumbs and baked in less than an hour.
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
Instructions
- 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.
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