Shrimp and Artichoke Casserole or Pasta Sauce
This is suitable to be served as a casserole, or on pasta as the filling is quite saucy! YUM!
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PrintIngredients
For 4 Serving(s)
Recipe
- ½ lb. sliced mushrooms
- 6 tablespoon(s) butter, divided
- 1 pound cooked shrimp, shelled and deveined
- 8-10 canned artichoke hearts, chopped
- ¼ cup(s) flour
- 1½ cup(s) 10% cream
- ½ cup(s) dry sherry, or ¼ cup(s) each of cider vinegar and water
- 1 tablespoon(s) Worcestershire sauce
- ¼ teaspoon(s) paprika
- ½ cup(s) grated parmesan cheese
Shrimp and Artichoke Casserole or Pasta Sauce Directions
Cook mushrooms in medium fry pan in two tablespoons butter for about 5 minutes. Place them in the bottom of a greased three-quart casserole dish. Cover with shrimp, and then artichoke hearts.
Preheat oven to 350°F. Melt remaining 4 tablespoons of butter in same frypan. Mix in flour. Gradually add cream, stirring well after each addition. Allow sauce to thicken. Add sherry (or cider vinegar/water) and worchestershire sauce. Sprinkle with salt, pepper and paprika. Mix well.
Pour over layered ingredients in casserole dish; sprinkle with parmesan cheese. Bake 40 minutes until lightly browned.
Serve with a green salad and fresh bread.
You can also serve this over pasta or egg noodles!
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