Post by Chris in NM on Jul 3, 2009 19:04:27 GMT -6
SHRIMP AND ASPARAGUS PASTA TOSS T & T
6 oz. uncooked angel hair pasta
SAUCE: 2 tbsp. margarine or butter 2 tbsp. flour 1 tsp. chicken-flavor instant bouillon 1-1/2 c. milk PLUS ¼ c. mild white wine 2 oz. (1/2 c.) shredded Swiss cheese 1/2 c. grated Parmesan cheese 1/2 lb. cooked shrimp 8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces 2 oz. fresh mushrooms
Cook pasta according to directions. Drain; rinse, keep warm. Melt margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4. * I added the Linguine to the sauce mixture. It was great!