Shrimp and Surimi	Cheese Baked Alamara

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Cheese Baked Pasta Alamara

Source: St. Louis Post-Dispatch, November 22, 2006

Yield: 4 generous servings

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Ingredients

• 8 oz small or medium shell noodles

• 1 Tbsp minced garlic

• 1/4 Tbsp seasoned salt

• 6 Tbsp (3/4 stick) butter, softened

• 4 cups half-and-half

• 2/3 cup condensed cream of shrimp soup

• 2 cups surimi (imitation crab), cut into 3/4-in pieces, or lump crab meat

• 2 cups sliced mushrooms

• 24 medium cooked shrimp, peeled and deveined

• 1 cup plus 2 Tbsp grated Parmesan or Romano cheese or a blend, divided

• Salt

• Ground black pepper

• 1 to 1 1/2 cups marinara sauce

• 1 cup (4 oz) grated mozzarella

• 1 cup (4 oz) shredded provel

• 2 Tbsp dried parsley

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Preparation

Cook noodles according to package directions; drain well and set aside.

In a small bowl, work garlic and seasoned salt into softened butter. Transfer to a deep skillet or large pot; melt garlic butter over medium heat. Add noodles, half-and-half, condensed soup, crab and mushrooms. Cook, stirring occasionally, until heated through, about 10 minutes. Stir in shrimp. Gradually add 1 cup Parmesan; stir to a uniformly creamy consistency. Add salt and pepper to taste.

Remove from heat; divide among 4 individual broiler-safe casserole dishes (such as 8-by-4-inch au gratin dishes) or transfer to a 9-by-13-inch baking dish. Pour marinara sauce over the top; cover with mozzarella and provel cheese, dividing evenly if using individual dishes.

Place under the broiler and cook until cheese is golden brown. Garnish with remaining 2 tablespoons Parmesan and parsley.