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Creamy Shrimp Bake

pasta, shrimp

2 tablespoons butter
1/4 cup all-purpose flour
3/4 teaspoon dried tarragon
1/2 cup white wine or chicken stock
3 cups milk
1 package (4 oz) cream cheese
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces cooked peeled shrimp
12 ounces medium shell pasta; 5 cups
2 cups small broccoli florets
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1 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon grated lemon rind
1 clove garlic; minced
2 tablespoons butter; melted

In large saucepan, melt butter over medium heat; whisk in flour and tarragon and cook, whisking, for 1 minute. Gradually whisk in wine until combined. Whisk in milk; bring to boil. Reduce heat to medium; cook, stirring, for 10 minutes or until thickened. Remove from heat. Whisk in cream cheese, salt and pepper until melted. Cut shrimp into bite-size pieces; add to sauce. Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm. Drain and add sauce; toss to coat. Pour into 11- x 7-inch (8 cup) baking dish, pressing pasta to submerge. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and - Freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F oven for 30 minutes before uncovering and continuing with recipe.) TOPPING: In small bowl, combine bread crumbs, cheese, parsley, lemon rind and garlic; drizzle with butter and stir to combine. Sprinkle over pasta mixture. Bake in 425°F oven for 15 minutes or until cheese is golden.

Contributor: Canadian Living - December, 1999

Yield: 4 to 6 servings

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