Asparagus, Shrimp And Shells Bake

• 6 oz. (about 2 c.) uncooked medium shell pasta
• 2 Tbsp. butter/margarine
• 2 garlic cloves, minced
• 2 Tbsp. all-purpose or unbleached flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. milk
• 8 oz. (2 c.) shredded Swiss cheese
• 1 lb. shelled, deveined, cooked medium shrimp, tails removed
• 1 (9 oz.) pkg. Green Giant frozen asparagus cuts, thawed
• 1/4 c. chopped fresh parsley

1. Cook pasta to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350u0b0. Spray 2-quart casserole dish 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 350u0b0 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.

shell pasta, butter, garlic, flour, salt, pepper, milk, swiss cheese, shrimp, cuts, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69858 (may not work)