Heat oven to 350F. Grease 3 quart casserole. Cook and drain pasta as directed on package. Melt butter in 2 quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese. Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot. Yield: 8 servings Typed in MMFormat by email@example.com Source: Betty Crocker Holiday Cookbook Nov 98 Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 8|
|Calories from Fat: 792 (67%)|
|Amt Per Serving||% DV|
|Total Fat 88g||117 %|
|Saturated Fat 49.2g||246 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 7g|
|Cholesterol 245mg||75 %|
|Sodium 538.3mg||19 %|
|Potassium 1054.6mg||28 %|
|Total Carbohydrate 76.4g||22 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 69.6g|
|Protein 26.9g||38 %|
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Calories per serving: 1182
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