Ingredients Jump to Instructions ↓

  1. 8 oz. uncooked rotini pasta,

  2. 3 c.

  3. 3 tbsp. butter

  4. 1 c. julienne cut carrots

  5. 1 garlic cloves, minced

  6. 1 c. thinly sliced zucchini

  7. 9 oz. pkg. frozen cut broccoli, thawed

  8. 1 tbsp. Old Bay Seasoning

  9. SAUCE:

  10. 2 c. cold half and half or milk

  11. 3 tbsp. flour

  12. 1/2 tsp. dill weed

  13. 1/4 tsp. salt

  14. 3 tbsp. grated Parmesan cheese

  15. 2 tbsp. dry white wine

  16. 1 lb. steamed large shrimp, shelled and deveined

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Grease 13 x 9 in baking dish, 3 quart. Cook pasta to desired doneness as direct on package. Drain rinse with water. Place in bottom of prepared dish.

  2. Melt butter in large skillet over medium heat. Add carrots, garlic; cook 2 minutes. Add zucchini and broccoli; cook an additional 2 minutes. Sprinkle with Old Bay Seasoning; stir well. Reserve 1/2 cup cooked vegetables; set aside. Spoon remaining cooked vegetables over pasta.

  3. In small bowl combine half and half, flour, dill weed and salt. Using wire whisk blend well. Pour into same skillet; cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in cheese, wine, and shrimp. Spoon sauce mixture evenly over vegetables. Top with reserved vegetables; cover with foil. Bake at 350 degrees for 25-30 minutes or until hot and bubbly.

  4. 1-cup servings. Good made one day and baked the next.


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