Instructions: 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

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