Springtime is just around the corner, which means locally grown asparagus will once again be available in our produce markets and grocery stores. Asparagus may not be popular with everyone, but if you combine it with shrimp, pasta and cheese, this one-dish meal may become a favorite for your whole family.
As the days become warmer, you probably want to spend more time outdoors. This one-dish meal is an easy way to reduce the amount of time you’re indoors cooking, giving you more time to enjoy your outside hobbies or catch up on outdoor projects.
This seafood dish is also great to make during the Lenten season. It’s always a crowd-pleaser, so it’s great to take to potluck get-togethers, too.
This dish is especially good served with slices of garlic bread and a salad.
ONE-DISH SEAFOOD PASTA MEAL
2 cups uncooked medium shell pasta
2 tablespoons margarine or butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded Swiss cheese
1 pound shelled, deveined, cooked medium shrimp, tails removed
2 cups fresh cooked asparagus, cut into pieces, or one (9-ounce) package frozen asparagus, thawed and cut into pieces
1/4 cup chopped fresh parsley
Cook pasta to desired doneness as directed on package, drain and set aside. Meanwhile, heat oven to 350 degrees. Grease or spray with non-stick cooking spray a 2-quart baking dish.
Melt margarine or butter 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 degrees for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake, uncovered, for an additional 10-15 minutes or until casserole is bubbly and cheese is melted.
Makes 4 (1 1/2 cup) servings.
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