Parmesan Shrimp Casserole

1 (16-ounce) package farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons all-purpose flour
1/3 cup dry vermouth
OR
1/3 cup chicken broth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
OR
1 tablespoon ketchup
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
2 tablespoons chopped fresh dill
OR
2 teaspoons dried dill weed
3/4 cup freshly grated Parmesan cheese

Recipe Instructions
Heat oven to 350º. Grease shallow 2-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. Stir in flour. Cook, 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 pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 minutes.