8 oz. uncooked rotini pasta, 3 c.
3 tbsp. butter
1 c. julienne cut carrots
1 garlic cloves, minced
1 c. thinly sliced zucchini
9 oz. pkg. frozen cut broccoli, thawed
1 tbsp. Old Bay Seasoning

SAUCE:

2 c. cold half and half or milk
3 tbsp. flour
1/2 tsp. dill weed
1/4 tsp. salt
3 tbsp. grated Parmesan cheese
2 tbsp. dry white wine
1 lb. steamed large shrimp, shelled and deveined

Heat oven to 350 degrees. Grease 13 x 9 in baking dish, 3 quart. Cook pasta to desired doneness as direct on package. Drain rinse with water. Place in bottom of prepared dish.

Melt butter in large skillet over medium heat. Add carrots, garlic; cook 2 minutes. Add zucchini and broccoli; cook an additional 2 minutes. Sprinkle with Old Bay Seasoning; stir well. Reserve 1/2 cup cooked vegetables; set aside. Spoon remaining cooked vegetables over pasta.

In small bowl combine half and half, flour, dill weed and salt. Using wire whisk blend well. Pour into same skillet; cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in cheese, wine, and shrimp. Spoon sauce mixture evenly over vegetables. Top with reserved vegetables; cover with foil. Bake at 350 degrees for 25-30 minutes or until hot and bubbly. 8 1-cup servings. Good made one day and baked the next.