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Cheddar Shrimp and Penne
Ingredients:
2 c. uncooked Penne or other medium tube pasta
2 garlic cloves, minced
2 Tbs. butter
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. shredded cheddar cheese, divided
1 lb. cooked medium shrimp, peeled and deveined
1 can (15 1/4 oz.) whole kernel corn, drained
2 c. uncooked Penne or other medium tube pasta
2 garlic cloves, minced
2 Tbs. butter
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. shredded cheddar cheese, divided
1 lb. cooked medium shrimp, peeled and deveined
1 can (15 1/4 oz.) whole kernel corn, drained
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and sir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat. Drain pasta; add pasta, shrimp and corn to cheese sauce. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.
Makes 4-6 Servings
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and sir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat. Drain pasta; add pasta, shrimp and corn to cheese sauce. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.
Makes 4-6 Servings
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