Asparagus, Shrimp and Shells Bake
Source of Recipe
Pillsbury
Recipe Introduction
A wonderful yet light main dish.
List of Ingredients
6 oz (about 2 cups) uncooked medium shell pasta
2 Tbsp margarine or butter
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
8 oz(2 cups) shredded Swiss cheese
1 lb. shelled deveined cooked medium shrimp, tails off
1 (9oz) pkg frozen asparagus cuts, thawed
1/4 cup chopped fresh parsleyRecipe
1. Cook pasta to desired doneness as directed on package. Drain.
2. Meanwhile, heat oven to 350F. Spray 2-quart casserole with nonstick cooking spray. Melt margarine in medium saucepan over medium-high heat. Add garlic; cook about 1 minute. Stir in flour, salt and pepper until well blended; cook until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Reduce heat to low. Stir in 1 cup of the cheese. Cook, stirring constantly until smooth. Remove from heat.
3. Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
4. Bake at 350F for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake, uncovered, an additional 10 to 15 minutes or until casserole is bubbly and cheese is melted.
Yield: 4 (1 1/2-cup) servings
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