Shrimp and Sugar Snap Peas Mediterranean Casserole

Shrimp and Sugar Snap Peas Mediterranean Casserole
Serves 6

3 cups of uncooked penne pasta
1/2 cup butter
2 cups sliced mushrooms
2 cloves garlic, finely chopped
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
2 cups milk
2 Tbsp. cooking sherry
1 can chicken broth
1 cup shredded mozzarella cheese
1 lb. peeled and deveined shrimp
2 cups sugar snap pea pods
1/4 cup sliced almonds

• Heat oven to 350 degrees and spray a 13X9 Pyrex pan
• Cook and drain pasta as directed
• in a medium sauce pan melt butter on low heat.
• Saute mushrooms and garlic in butter.
• When mushrooms are tender stir in flour, salt and pepper.
• Cook over medium heat, stirring often until mixture is smooth.
• Gradually stir in milk, sherry and broth until smooth.
• Heat to boiling then stir in 3/4 a cup of cheese until melted.
• Stir pasta, shrimp and pea pods into mushroom mixture. Pour into Pyrex pan and sprinkle with remainder of mozzarella cheese and almonds.
• Bake for 20 to 25 minutes then serve.