8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
1 (10-ounce) container refrigerated Alfredo sauce
1/4 cup shredded Parmesan cheese
1/4 teaspoon coarse ground pepper
1 (12-ounce) package frozen medium cooked, thawed, peeled, deveined shrimp
1/3 cup dried breadcrumbs
1/2 teaspoon dried Italian seasoning*
Heat oven to 350°F. Cook pasta according to package directions. Drain.
Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.
*Substitute 1/8 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves and a dash rubbed sage.
Properly cooked pasta requires lots of boiling water—allow about 3 quarts for each 4 to 8 ounces of dried pasta. Add the pasta, a little at a time, keeping the water boiling. Stir the pasta occasionally during cooking. Drain it when it’s tender but still firm.