Asparagus, Shrimp and Shells Bake

By Nanadi-2

Ingredients

• 6 oz. (about 2 cups) uncooked medium shell pasta
• 2 tablespoons margarine or butter
• 2 garlic cloves, minced
• 2 tablespoons all purpose or unbleached flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 8 oz. (2 cups) shredded Swiss cheese
• 1 lb. shelled deveined cooked medium shrimp, tails removed
• 1 (9-oz.) pkg. Green Giant® Frozen Asparagus Cuts, thawed
• 1/4 cup chopped fresh parsley

Details

Servings 1
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Cook pasta to desired doneness as directed on package. Drain.

Meanwhile, heat oven to 350°F. 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.

Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.

Bake at 350°F. 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.



Your favorite medium-sized pasta shape can be used in place of the pasta shells in this recipe.

Cook the pasta up to one day in advance and drain it. Toss it with a few drops of olive oil and cool. Place the pasta in a resealable food storage plastic bag and refrigerate it until you assemble the casserole.