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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From BHG. Ingredients:
4 ounces dry penne pasta or 4 ounces gemelli pasta |
8 ounces cooked medium shrimp, peeled and deveined |
1/2 cup chopped onion |
1 tablespoon butter |
1 (10 3/4 ounce) can cream of shrimp soup, condensed (or cream of mushroom soup) |
2/3 cup half-and-half |
1 (4 ounce) can sliced mushrooms, drained |
1/3 cup grated parmesan cheese |
1 teaspoon dried italian seasoning, crushed |
3 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to the package directions; drain and set aside.
2. In a medium saucepan cook the onion in hot butter over med heat until tender.
3. Stir in shrimp, soup, half-and-half, mushrooms, 1/3 cup parmesan cheese, and Italian seasoning; stir in the drained pasta.
4. Transfer mixture to an ungreased 1 1/2 quart casserole.
5. Sprinkle with 3 tablespoons Parmsean cheese.
6. Bake, uncovered, at 350° for about 40 minutes or until heated through.
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