frozen asparagus cuts provide a simple addition to this shrimp and pasta bake - a mouth-watering cheesy dinner!
Asparagus, Shrimp and Shells Bake
- Prep Time 30 min
- Total 1 hr 10 min
- Ingredients 11
- Servings 4
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. frozen asparagus cuts, thawed
- 1/4 cup chopped fresh parsley
Instructions
-
Step1Cook pasta to desired doneness as directed on package. Drain.
-
Step2Meanwhile, 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.
-
Step3Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
-
Step4Bake 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.
Nutrition
620
Calories
26g
Total Fat
51g
Protein
46g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 620
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 285mg
- 95%
- Sodium
- 870mg
- 36%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 51g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 20%
- 20%
- Calcium
- 80%
- 80%
- Iron
- 35%
- 35%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 6 Very Lean Meat; 4 Fat;Tips from the
Pillsbury Kitchens
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