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  • February 2008
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Angel Hair Pasta with Shrimp & Asparagus

A simple and elegant meal. Shrimp, asparagus, mushrooms, and pasta in a Swiss and Parmesan cream sauce.

Angel Hair Pasta with Shrimp & Asparagus

8-ounces uncooked angel hair pasta
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon chicken-flavor instant bouillon
1-1/2 cups milk
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 pound fresh or frozen shrimp, peeled and deveined
18 fresh cooked asparagus spears, cut into 1-inch pieces
1 cup sliced fresh mushrooms

Cook pasta according to package directions. Drain

Meanwhile, melt butter in medium saucepan. Stir in flour and bouillon; cook and stir until smooth and bubbly. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly. Stir in cheese. Add shrimp, asparagus, and mushrooms; cook until thoroughly heated. Serve over hot cooked pasta. Garnish with additional grated Parmesan cheese if desired. 4 servings.

TIP: Frozen asparagus, thawed and drained may be substituted for fresh asparagus.

Similar Recipe: Quick Linguine & Zucchini 


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