Creamy Dilled Shrimp Casserole

Ingredients

• 1-1/2 cups half and half
• 5 tbsp butter, divided
• 3 tbsp all-purpose flour
• 2 tbsp very finely minced shallots
• 2 green onions, finely chopped
• 3/4 cup dry white wine
• 2 tsp finely minced fresh dill
• 1 tsp freshly squeezed lemon juice
• A few drops of Tabasco
• 1/2 cup roasted red bell peppers, drained well and cut into strips
• 2 lb medium raw shrimp, shelled and deveined
• 6 cups lightly cooked pasta
• Fresh dill sprigs for garnish

Directions

1. Preheat oven to 375°F. Lightly butter a shallow 3-1/2 quart baking dish or individual ramekins.
2. Place on a baking sheet to catch any drips while baking.
3. Heat half and half in a nonstick saucepan over medium heat until it is just below a simmer, stirring often to keep the milk from sticking to the bottom.
4. There will be small bubbles around the edges of the pan.
5. While the milk is heating, in a skillet, melt 3 tbsp of the butter over medium heat.
6. Stir in the flour and whisk until smooth. This paste is called a roux (roo) and is used to thicken sauces. Pour the hot milk into the roux and whisk vigorously until thickened and smooth.
7. Season lightly with salt and pepper, reduce heat to low, and keep warm. You have just made a white sauce, otherwise known as Bechamel.
8. In the saucepan, melt remaining 2 tbsp butter and saute the shallots and white parts of the onions until wilted, about 2 minutes.
9. Add the remaining green onions, stir in the wine, and cook for another minute or two until slightly reduced and concentrated.
10. Stir in the dill and lemon juice.
11. Combine this with the white sauce, whisking until smooth. If you want a spicy note, add some of the hot sauce.
12. Add the pepper strips, shrimp, and pasta and toss until evenly coated. Transfer to the prepared baking dish.
13. Place in preheated oven.
14. Bake until it is bubbling around the edges and shrimp are cooked through, about 20 to 25 minutes.
15. Garnish with fresh dill sprigs and serve immediately.