3 1/2 c. uncooked bow-tie pasta
1 c. chopped onion
1 c. chopped celery
2 tbsp. vegetable oil
1 can cream of shrimp soup
3/4 c. milk
2 tbsp. dry sherry (opt.)
1 bag (10 oz.) frozen shrimp, thawed
1/2 lb. imitation crab meat (surimi)
1 box (10 oz.) frozen cut asparagus, thawed
1 jar or can (6 oz.) mushrooms, drained

Cook pasta in lightly salted water according to package directions. Drain well and set aside.

In saucepan, cook onion and celery in oil, stirring occasionally, until softened, about 5 minutes. Stir in milk, soup and sherry. Bring to boil. Stir in shrimp and cook until pink, about 5 minutes. Add imitation crab meat, asparagus, mushrooms and cooked pasta, stirring well to combine. Continue to cook, gently stirring, until heated through.