Recipe: Asparagus and Shrimp with Penne Pasta and a slice of Cheddar Quick Bread

ASPARAGUS AND SHRIMP WITH PENNE PASTA
Makes: 6 servings, about 1 1/2 cups each

1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces
1/2 cup prepared Good Seasons Garlic & Herb Salad Dressing & Recipe Mix, divided
1 lb. cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) Feta Cheese

Cook asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.

Meanwhile, cook pasta as directed on package.

Drain pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.

---

CHEDDAR QUICK BREAD
Makes: 16 servings, 1 slice each

2 cups flour
1 tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) cold butter or margarine
2 cups shredded sharp cheddar cheese
1 cup milk
1 egg, beaten

Preheat oven to 400F.

Mix dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and egg; stir just until moistened. Spoon into greased and floured 9x5-inch loaf pan.

Bake 45 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve.