• 2 lbs Asparagus
• 1 1/2 lbs Shrimp
• 1 lb Medium Pasta Shells
• 1 Quart Half and Half
• Flour
• Butter
• Shrimp Stock

By Marilyn Chapman

Preparation:

Saute shrimp until pink and asparagus until tender. Set aside. Melt butter and add flour to make a roux. Stir in stock and mix until creamy. Add half and half. Cook pasta and cool. Mix pasta and shrimp with asparagus then add cream sauce.