Shrimp & Asparagus Pasta Toss Recipe
Servings: 6
Ingredients
- 6 ounce. uncooked angel hair pasta
- 2 tbsp. butter
- 2 tbsp. flour
- 1 teaspoon chicken flavor instant bouillon
- 1 1/2 c. lowfat milk
- 2 ounce. (1/2 c.) shredded Swiss cheese
- 1/4 c. grated Parmesan cheese
- 1/2 pound fresh or possibly frzn cooked shrimp, deveined
- 8 ounce. (18 spears) fresh asparagus, cooked, liquid removed & cut into 1 inch pcs Or possibly
- 10 ounce. pkg. frzn asparagus cuts, thawed & liquid removed
- 2 ounce. (1 c.) sliced fresh mushrooms
Directions
- Cook pasta to desired doneness as directed on package. Drain, rinse with warm water. Keep hot. Heat butter in medium sauce pan. Blend in flour and bouillon; cook till it's smooth and bubbly. Gradually add in lowfat milk; cook till mix boils and thickens, stirring constantly. Add in cheeses; stir till smooth. Stir in shrimp, asparagus and mushrooms; cook till thoroughly heated. Serve over pasta. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 82 | 30% |
| Total Fat 9.36g | 12% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 194mg | 8% |
| Potassium 278mg | 8% |
| Total Carbs 27.57g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.28g | 3% |
| Protein 18.22g | 29% |
