Shrimp Casserole

From: Chef Nonie39

On Feb 2, 2009

This was a good recipe, however there is way to much pasta for the sauce. I reduced it by half and added a shallot with the garlic. I omitted the clam juice, and used white wine and chicken broth. I added extra garlic and basil and used mini bow tie pasta. Next time I will add sun dried tomatoes to give it some color.

From: Wildflower5656

On Nov 20, 2008

Totally delicious. I'm eating leftovers for breakfast as I write this! I made with 2% milk instead of cream, and it was plenty rich! Used Pinot Noir and skipped the chicken broth. Also subbed italian seasoning for the dill, since I didn't have any. Lastly, I replaced the clam broth for a can of chopped clams, juice included. Like others, I used only half a box of pasta, and thought that was plenty. It looked watery at first, but absorbed a lot as it baked. One suggestion I would have is to undercook the pasta on the stove top, because it will cook more in the oven. Thanks very much! Great recipe

From: monagrays

On Sep 18, 2006

This shrimp and pasta dish is of "very nice restaurant" quality. If I had not cooked it myself, I would have thought it was take-out!! My family loved it and my best friend said she was IMPRESSED!!!

From: Jill Jump

On Jan 24, 2005

This was excellent! I had to make a few modifications because I didn't have all of the ingredients on hand. I used white wine and chicken broth both because I didn't have clam juice. I also didn't have half and half so I used equal parts heavy cream and milk. It turned out scrumptious! I'll be making this again and again - thanks for the recipe!