6 oz. (about 2 c.) uncooked medium shell pasta
2 tbsp. butter
2 garlic cloves, minced
2 tbsp. all-purpose or unbleached flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
8 oz. (2 c.) shredded Swiss cheese
1 lb. shelled, deveined, cooked medium shrimp, tails removed
1 (9 oz.) pkg. Green Giant frozen asparagus cuts, thawed
1/4 c. chopped fresh parsley

Cook pasta to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350°F. Spray 2-quart casserole dish with nonstick cooking spray. Melt butter in medium saucepan over medium-high heat. Add garlic; cook about 1 minute. Stir in flour, salt and pepper until well blended; cook until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Reduce heat to low. Stir in 1 cup of the cheese. Cook, stirring constantly until smooth. Remove from heat. Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.

Bake at 350°F for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese.

Bake, uncovered, an additional 10 to 15 minutes or until casserole is bubbly and cheese is melted.