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Categories:
penne pasta butter mushrooms garlic salt pepper milk sherry wine chicken broth fonitina cheese shrimp frozen snap peas Parmesan cheese almonds cornstarch water
Viewed: 43 - Published at: 8 years agoIngredients
- 3 cups uncooked penne pasta (9 oz)
- 12 cup butter or 12 cup margarine
- 2 cups sliced fresh mushrooms (5 oz)
- 2 garlic cloves, finely chopped
- 12 teaspoon salt
- 14 teaspoon pepper
- 2 cups milk
- 2 tablespoons sherry wine (optional) or 2 tablespoons cooking sherry (optional) or 2 tablespoons white wine (optional)
- 1 (14 1/2 ounce) can chicken broth
- 34 cup shredded fonitina cheese (3 oz) or 34 cup swiss cheese (3 oz)
- 1 lb cooked peeled deveined medium shrimp, thawed if frozen
- 2 cups frozen snap peas, pods thawed and drained or 2 cups peas, from a can
- 14 cup finely shredded parmesan cheese
- 14 cup sliced almonds
- 1 tablespoon cornstarch
- 14 cup water
Method
- Heat oven to 350.
- Spray rectangular baking dish, 13x9 inches,with cooking spray.
- Cook and drain pasta as directed on package.
- While pasta is cooking, melt butter in 3 quart saucepan over low heat.
- Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender.
- Add salt and pepper.
- Gradually stir in milk, sherry and broth.
- In a small cup add cornstarch and water until smooth.
- Add to milk mixture in pan.
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
- Stir in Fontina or Swiss cheese until melted, remove from heat.
- Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish.
- Sprinkle with Parmesan cheese and almonds.
- Bake uncovered 20-25 minutes or until cheese is golden brown.
