SHRIMP CASSEROLE

SHRIMP CASSEROLE 1 (16 ounce) package farfalle pasta 6 tablespoons butter or 6 tablespoons margarine 3 garlic cloves, smashed 6 tablespoons all-purpose flour 1⁄3 cup white wine or 1/3 cup chicken broth 2 3⁄4 cups half-and-half cream 1⁄2 cup clam juice 1 tablespoon seafood cocktail sauce (or ketchup) 3⁄4 teaspoon salt 1⁄4 teaspoon cayenne pepper 1 lb uncooked medium shrimp, peeled and deveined 2 teaspoons dried dill weed 3⁄4 cup freshly grated parmesan cheese Preheat oven to 350°F. 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. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly. Stir in wine or chicken broth. Stir in half and half, clam juice, cocktail sauce, salt and cayenne. 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. Baked uncovered 35 to 40 minutes or until light brown and hot.