Shrimp Italian

From BHG.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 4  ounces dry penne pasta or 4  ounces gemelli pasta
• 8  ounces  cooked medium shrimp, peeled and deveined
• 1⁄2 cup  chopped onion
• 1  tablespoon butter
• 1 (10 3/4ounce) can  cream of shrimp soup, condensed (or cream of mushroom soup)
• 2⁄3 cup half-and-half
• 1 (4 ounce) can  sliced mushrooms, drained
• 1⁄3 cup  grated parmesan cheese
• 1  teaspoon  dried Italian seasoning, crushed
• 3  tablespoons  grated parmesan cheese

Directions

1. Cook pasta according to the package directions; drain and set aside.
2. In a medium saucepan cook the onion in hot butter over med heat until tender.
3. Stir in shrimp, soup, half-and-half, mushrooms, 1/3 cup parmesan cheese, and Italian seasoning; stir in the drained pasta.
4. Transfer mixture to an ungreased 1 1/2 quart casserole.
5. Sprinkle with 3 tablespoons Parmsean cheese.
6. Bake, uncovered, at 350° for about 40 minutes or until heated through.