Parmesan Shrimp Casserole

1 packet (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons all-purpose flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon uncooked medium shrimp, peeled and deveined
2 teaspoons dried dill weed
3/4 cup freshly grated parmesan cheese


Heat oven to 350 degrees f. Grease 3-quart casserole. Cook and drain pasta. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. 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. Bake uncovered 35 to 40 minutes or until light brown and hot.