I fixed this for dinner tonight and it was excellent. We had a small spinach salad with tomates and carrots and a dinner roll would have been an excellent compliment (gotta watch those carbs!) It takes no more than an hour, counting prep and cooking.
1 (12 ounce) package farfalle pasta
1 stick of butter
3 garlic cloves, smashed
6 tablespoons all-purpose flour
1⁄3 cup white wine
1 lemon juice
1 lemon zest
2 3⁄4 cups half-and-half cream
1⁄2 cup clam juice
1 tablespoon seafood cocktail sauce (or ketchup)
3⁄4 teaspoon salt
1/4 teaspoon pepper
1⁄4 teaspoon cayenne pepper
1 lb uncooked medium shrimp, peeled and deveined
2 teaspoons dried dill weed
3⁄4 cup freshly grated parmesan cheese
Preheat oven to 350°F.
Coat a 3-quart casserole dish with olive oil.
Cook and drain pasta as directed on package.
Zest lemon and juice.
Melt butter in 2 quart saucepan over medium heat.
Cook garlic in butter 1 minute, stirring constantly.
Stir in flour.
Cook, stirring constantly with wire whisk, until smooth and bubbly.
Stir in wine and lemon juice.
Stir in half and half, clam juice, cocktail sauce, salt and cayenne, shrimp, dill weed, lemon zest, and 1/4 cup of cheese (be liberal with the cheese).
Cook over medium heat, stirring constantly, until thickened.
Stir shrimp mixture into pasta, pour into casserole.
Sprinkle with remaining 1/2 cup cheese (even more liberal with the cheese)
Add pepper to taste.
Baked uncovered 35 to 40 minutes or until light brown and hot.