Shrimp Imperial With Pasta and Broccoli |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A delicious casserole. Ingredients:
2 tablespoons butter |
1/4 cup chopped shallot |
1 teaspoon old bay seasoning |
1/2 lb medium shrimp, peeled and deveined |
1 (10 3/4 ounce) can condensed cream of shrimp soup |
1/2 cup milk |
1/2 cup mayonnaise |
1 tablespoon cream sherry |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon preprared horseradish |
1/2 cup grated sharp white cheddar cheese |
2 cups cooked fettuccine |
1 cup broccoli floret, cooked in water to cover until tender and drained |
Directions:
1. In a 3-quart saucepan, melt butter over medium heat; add in shallots and Old Bay seasoning; stir/saute 2 minutes or until the shallots are softened.
2. Add in the shrimp; stir/saute for about 2 minutes or until shrimp begin to turn pink.
3. Stir in the soup, milk, mayonnaise, sherry, Worcestershire sauce, horseradish, and 1/4 cup cheese; stir and cook just until cheese melts.
4. Add in the pasta and broccoli; stir to combine.
5. Transfer mixture to a greased 2 quart casserole dish.
6. Top with remaining cheese.
7. Bake in a 350° oven for 30-45 minutes or until casserole bubbles and cheese is golden.
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