Shrimp and pasta casserole

Tonight I posted photos from the casserole I made for dinner. Within an hour I had 2 requests for the recipe. Here it is.



What you need: 1 package of shrimp, the 31-40 per pound size; 1 Tbs minced garlic, 1 block of margarine, divided; 1 cup milk; 1/2 cup dry white wine; 3 Tbs flour, or GF thickener; about 1 tsp Italian seasoning; 300 gr dry pasta, in any shape you like; 1 small onion, chopped fine; 6 small sweet peppers, sliced into thin rings; 200 gr large grated Parmesan cheese; 400 gr Mozzarella cheese in thin slices; white pepper and salt to taste.

What you do: In a large pot, cook pasta according to package directions in boiling water until al dente. Meanwhile, in a 4 cup glass measuring cup or microwave safe bowl, heat 2 Tbs of margarine for 30 seconds. Add the flour or thickening agent, and whisk until well blended.  Add milk, salt, and pepper. Cook on high power in microwave for about 4 minutes, or until sauce is thickening well. While sauce is cooking, in a frying pan, heat 4 tbs - or 1/2 the block - of margarine, and add garlic and shrimp. Cook until just opaque. Stir wine into sauce, and cook another 4 minutes, stirring every minute.  Drain cooked pasta, and return to pot. Stir in cooked shrimp and garlic. Add Italian seasoning, and stir well.  Add chopped onion and sliced peppers. Pour everything into a 9x13 lasagna pan or casserole dish.  Pour sauce over pasta mixture. Add Parmesan cheese, stirring gently. Cover casserole dish with foil, and bake at 350*F for about 40 minutes. Remove from oven, and take off foil. Cover with thin slices of mozzarella cheese. Return it oven and broil for 5 minutes. Let stand about 5 minutes before serving.  Goes well with a green salad and a lovely glass of white wine.