Ingredients:
8 oz. broken in half, cooked spaghetti (cooked according to package directions)
1/3 cup butter
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1/3 cup flour
1 1/3 cup chicken broth
1 1/2 teaspoons chicken bouillon
1 1/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sherry bottle
2 cups fresh asparagus cut in 1? pieces
1 pound cooked medium shrimp
1/4 cup grated parmesan
1/2 cup Italian blend shredded chesse (parmesan and mozzarella) 1 bag
Preparation:Melt butter in 4 quart dutch oven, cook onion and garlic over medium low heat 1-2 minuets or until onions are tender. Add flour and stir constantly cooking for 1 minute. Add chicken broth and bouillon. Wisk unitl smooth, stir in whipping cream and bring mixture to a boil stirring constantly, boil 1 minute. Stir in sherry, salt and pepper. Toss pasta, shrimp, and asparagus in sauce mixture and pour into a 9?x13?x2? baking dish. Sprinkle with cheeses. Bake uncovered 350 F for 35-40 minutes or until bubbly hot.
Garnish with parsley sprigs.For restaurant use divide evenly between 4, 2-3 cup ramekins. Place in refrigerator. When ready to serve, top with cheeses as needed bake 25-3 minutes or until hot. Serve with a crisp salad and crusty bread.If you like a little spice you can add 1/4 teaspoon crushed red pepper. Serves 4 (2 cup servings)
