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Asparagus, Shrimp and Shells Bake

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  • Prep 30 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 4
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frozen asparagus cuts provide a simple addition to this shrimp and pasta bake - a mouth-watering cheesy dinner!
By Pillsbury Kitchens
Updated Oct 20, 2016
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Your favorite medium-sized pasta shape can be used in place of the pasta shells in this recipe.
  • tip 2
    The combination of milk and Swiss cheese in this casserole ensures each serving is an excellent source of calcium.
  • tip 3
    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.
  • tip 4
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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