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Asparagus, Shrimp and Shells Bake

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Pillsbury Kitchens
Updated Oct 20, 2016
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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
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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

Instructions

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

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

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