Creamy Alfredo Shrimp Casserole

Ingredients :

8 ounces (3 cups) uncooked dried farfalle pasta (bow tie)
1 (10-ounce) container refrigerated Alfredo sauce
3/4 cup fat-free half-and-half
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon coarse ground pepper
1 (12-ounce) package frozen medium cooked, peeled, deveined shrimp
1/3 cup dried breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon dried Italian seasoning*

1. Heat oven to 350°F. Cook pasta according to package directions. Drain.
2. Combine Alfredo sauce, half-and-half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
3. Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
4. Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.

Makes 4 servings.

*Substitute 1/8 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves and a dash rubbed sage.

Tip: Properly cooked pasta requires lots of boiling water—allow about 3 quarts for each 4 to 8 ounces of dried pasta. Add the pasta, a little at a time, keeping the water boiling. Stir the pasta occasionally during cooking. Drain it when it’s tender but still firm.

Nutrition Facts (1 serving): Calories: 550, Fat: 21g, Cholesterol: 240mg, Sodium: 1160mg, Carbohydrates: 58g, Dietary Fiber: 3g, Protein: 32g

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