Dinner: Asparagus, Shrimp and Shells Bake

Green Giant® frozen asparagus cuts provide a simple addition to this shrimp and pasta bake - a mouth-watering cheesy dinner!

This recipe includes fertility superfoods such as:

Asparagus

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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

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

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