Cheddar Shrimp and Penne

So here it is, August 14th and I am finally getting around to posting two more recipes from July's cookbook. Between surgery (don't ask), a post surgical infection (nope) and time recovering (don't even think about it)the month of July went to pieces and since it is so late in August I am going to skip a cookbook for what is left of the month and start over in September.

Anyway here is one of the recipes I made. Unfortunately between pain pills and a glass of wine I forgot to take a picture until it was all gone. But it was really good!

Cheddar Shrimp and Penne

2 cups uncooked penne pasta
2 cloves garlic, minced
2 tblsp butter
2 tblsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups shredded cheddar cheese, divided
1 lb medium shrimp, peeled, deveined and cooked
1 can (15.25 oz) whole kernel corn, drained

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 stir for 2 minutes or until thickened. Reduce heat. Stir in 1 cup of the cheese; stir until melted. Remove from heat.

Drain pasta; add pasta, shrimp and corn to sauce. Transfer to a greased 2 qt. casserole. Cover and bake at 350 for 25 minutes. Uncover, sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.

Serves 4-6




Four people knocked off this casserole, it was that good.