Baked Angel Hair & Shrimp

Recipe Ingredients

8 oz	227g	Uncooked angel hair pasta
12 oz	340g	Shrimp, cooked, peeled
1		Green onion - chopped
2		Plum tomatoes - peeled, seeded and chopped
2		Garlic cloves - crushed
1/2 cup	73g / 2.6oz	Chopped fresh basil
1/4 cup	59ml	Dry white wine
1 cup	237ml	Clam chowder, New England style
3 1/2 tablespoons	52ml	Parmesan cheese, grated

Recipe Instructions

Spray a baking dish (5 cup or larger capacity) with nonstick cooking spray. Set aside. Heat oven to 350F. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.

In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 tbsp. of the parmesan cheese, reserving 1/2 tbsp. for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly.

Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes.

Serve hot from dish with lemon wedges on the side if desired. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve.

Source:
Betty Crocker's Cookbook

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