Nancy, I fixed another dish from Abby's Kitchen last night. It is a keeper!

Shrimp And Asparagus Pasta Toss

6 oz. uncooked angel hair pasta

Sauce:
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1-1/2 c. milk PLUS ¼ c. mild white wine - I used Marsala
2 oz. (1/2 c.) shredded Swiss cheese - I used Italian blend
1/2 c. grated Parmesan cheese
1/2 lb. cooked shrimp
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 margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; 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 2 - 3. * I added the Linguine to the sauce mixture. It was great! Chris in NM

By the way, for the vodka cream sauce for pasta, I use a whisk to incorporate the vodka and cream and stir it, not a spoon. I have several sizes, and one is plastic for teflon coated pans. Works every time!
Chris in NM

http://www.nancyskitchen.com