Shrimp Imperial With Pasta And Broccoli

• 2 tablespoons butter
• 1/4 cup chopped shallot
• 1 teaspoon Old Bay Seasoning
• 1/2 lb medium shrimp, peeled and deveined
• 1 (10 3/4 ounce) can condensed cream of shrimp soup
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1 tablespoon cream sherry
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon preprared horseradish
• 1/2 cup grated sharp white cheddar cheese
• 2 cups cooked fettuccine
• 1 cup broccoli floret, cooked in water to cover until tender and drained

1. In a 3-quart saucepan, melt butter over medium heat; add in shallots and Old Bay seasoning; stir/saute 2 minutes or until the shallots are softened.
2. Add in the shrimp; stir/saute for about 2 minutes or until shrimp begin to turn pink.
3. Stir in the soup, milk, mayonnaise, sherry, Worcestershire sauce, horseradish, and 1/4 cup cheese; stir and cook just until cheese melts.
4. Add in the pasta and broccoli; stir to combine.
5. Transfer mixture to a greased 2 quart casserole dish.
6. Top with remaining cheese.
7. Bake in a 350u0b0 oven for 30-45 minutes or until casserole bubbles and cheese is golden.

butter, shallot, shrimp, condensed cream, milk, mayonnaise, cream sherry, worcestershire sauce, preprared horseradish, cheddar cheese, broccoli floret

Taken from www.food.com/recipe/shrimp-imperial-with-pasta-and-broccoli-141169 (may not work)