Creamy Shrimp Bake

By The Canadian Living Test Kitchen

132 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	520520 cal
pro	24 g24g pro
total fat	20 g20g total fat
sat. fat	12 g12g sat. fat
carb	58 g58g carb
fibre	3 g3g fibre
chol	130 mg130mg chol
sodium	696 mg696mg sodium
% RDI:	-
calcium	2525 calcium
iron	2626 iron
vit A	2929 vit A
vit C	2525 vit C
folate	5151 folate

This golden-topped company-fare casserole offers tender pasta, succulent shrimp, crunchy broccoli and a smooth cheesy sauce in every bite.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3/4 tsp dried tarragon 3/4 3/4tsp tspdried tarragon
1/2 cup white wine 1/2 1/2cup cupwhite wine or chicken stock
3 cups milk 3 3cups cupsmilk
1 pkg (4 oz/125 g) cream cheese 1 1pkg pkg(4 oz/125 g) cream cheese
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
8 oz cooked peeled shrimp 8 8oz ozcooked peeled shrimp
12 12oz ozmedium shell pasta, (5 cups/1.25 L)
2 cups small broccoli florets 2 2cups cupssmall broccoli floretbroccoli florets
Topping:
1 cup fresh bread crumbs 1 1cup cupfresh bread crumbs
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tbsp butter , melted2 2tbsp tbspbutter, melted

Preparation

In large saucepan, melt butter over medium heat; whisk in flour and tarragon and cook, whisking, for 1 minute. Gradually whisk in wine until combined. Whisk in milk; bring to boil. Reduce heat to medium; cook, stirring, for 10 minutes or until thickened.

Remove from heat. Whisk in cream cheese, salt and pepper until melted. Cut shrimp into bite-size pieces; add to sauce.

Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm. Drain and add sauce; toss to coat. Pour into 11- x 7-inch (2 L) baking dish, pressing pasta to submerge. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F/200°C oven for 30 minutes before uncovering and continuing with recipe.)

Topping: In small bowl, combine bread crumbs, cheese, parsley, lemon rind and garlic; drizzle with butter and stir to combine. Sprinkle over pasta mixture. Bake in 425°F (220°C) oven for 15 minutes or until cheese is golden.