6 oz. uncooked angel hair pasta

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1 1/2 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
1/2 c. grated Parmesan cheese

8 oz. (18 spears) fresh cooked asparagus, cut into 1 inch pieces 2 oz. fresh mushrooms

Cook pasta according to directions. Drain; rinse, keep warm. Melt butter in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4.