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Asparagus, Shrimp and Shells Bake

(2)
  2 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 4 servings
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Green Giant® frozen asparagus cuts provide a simple addition to this shrimp and pasta bake - a mouth-watering cheesy dinner!

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

Steps

  • 1 Cook pasta to desired doneness as directed on package. Drain.
  • 2 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.
  • 3 Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
  • 4 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.
  • 1 Cook pasta to desired doneness as directed on package. Drain.
  • 2 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.
  • 3 Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
  • 4 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.

Expert Tips

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

The combination of milk and Swiss cheese in this casserole ensures each serving is an excellent source of calcium.

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.

Use chopped fresh basil in addition to or in place of the parsley in this recipe. Assemble the casserole in a decorative dish. Just before serving, tuck sprigs of fresh basil around the edges of the casserole, and arrange a few leaves in the center.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
620
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
),
Cholesterol
285mg
285%;
Sodium
870mg
870%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
51g
51%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
20%;
Calcium
80%;
Iron
35%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 6 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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