Asparagus, Shrimp And Shells Bake
A creamy baked shrimp and asparagus pasta dish featuring tender shells, melted Swiss cheese, and fresh parsley, perfect for a comforting family dinner or special occasion.
Ingredients
- 6 oz. uncooked medium shell pasta ⓘ
- 2 Tbsp. butter ⓘ
- 2 garlic cloves ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1/2 tsp. salt
- 1/4 tsp. pepper ⓘ
- 2 c. milk ⓘ
- 8 oz. shredded Swiss cheese ⓘ
- 1 lb. cooked medium shrimp, shelled and deveined ⓘ
- 1 (9 oz.) pkg. frozen asparagus cuts, thawed ⓘ
- 1/4 c. chopped fresh parsley ⓘ
Instructions
- Cook the pasta to desired doneness as directed on the package. Drain and set aside.
- Preheat the oven to 350°F (175°C). Spray a 2-quart casserole dish with nonstick cooking spray.
- Melt the butter in a medium saucepan over medium-high heat. Add the minced garlic and cook about 1 minute.
- Stir in the flour, salt, and pepper until well blended. Cook until bubbly.
- Gradually add the milk, stirring constantly until the mixture boils and thickens.
- Reduce heat to low and stir in 1 cup of shredded Swiss cheese until smooth.
- Remove from heat. Add the cooked pasta, shrimp, thawed asparagus cuts, and chopped parsley; toss gently to combine.
- Pour the mixture into the prepared casserole dish. Cover with foil and bake at 350°F for 25 minutes.
- Uncover, sprinkle with the remaining 1 cup shredded Swiss cheese, and bake uncovered for an additional 10 to 15 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sauce after cooking the garlic. If you prefer, you can substitute the shrimp with cooked chicken or a plant-based protein for a different twist. Fresh asparagus can replace frozen if in season, and feel free to use Gruyère cheese instead of Swiss for a deeper taste. This dish is perfect for using up leftover pasta.
Serving Suggestions
This Asparagus, Shrimp and Shells Bake makes a delightful main course. Serve it with a light side salad or steamed vegetables for a balanced meal. For a more substantial dinner, pair it with crusty bread or a glass of white wine. It also goes well with seafood recipes like Foiled Trout for a full seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. You may want to add a splash of milk to the dish before reheating to keep it moist and creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus, Shrimp And Shells Bake contains roughly 1783 calories, with 48g protein, 160g carbohydrates, and 109g fat. It is an excellent source of iron (125% of the Daily Value), vitamin C (97% of the Daily Value), and protein (96% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil. When ready to bake, you may need to add a few extra minutes to the cooking time if baking straight from the fridge.
What can I use instead of Swiss cheese?
If you don't have Swiss cheese on hand, you can substitute it with Gruyère, mozzarella, or even cheddar cheese for a different flavor profile. Each will lend a unique taste to the dish while still providing that creamy texture.
Is there a vegetarian option for this recipe?
Absolutely! You can omit the shrimp and add additional vegetables such as bell peppers, mushrooms, or zucchini. You can also include plant-based shrimp alternatives if you want to maintain a seafood feel. This will create a delicious vegetarian version of the bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).