12 oz. fresh or frozen shrimp
1 lb. frozen cut asparagus
8 oz. shell macaroni
2 tbsp. butter
1/2 c. whipping cream
1/2 c. grated Parmesan cheese

Peel and devein shrimp. Cook asparagus covered in a small amount of boiling, salted water for about 5 minutes. Add shrimp, cook uncovered 2 to 3 minutes. Drain, set aside.

Meanwhile, cook macaroni in boiling salted water for 8 to 9 minutes until al dente (tender, but firm). Drain. In a large saucepan combine butter and cream. Heat over medium heat, stirring constantly, for 3 minutes or until thickened. Stir in asparagus, shrimp, pasta and Parmesan cheese. 4 to 6 servings.