Shrimp Medley With Saffron Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (1 lb) package penne rigate, uncooked
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces and steamed
• 3/4 cup dry wine
• 1/4-1/2 teaspoon saffron
• 1 1/2 lbs medium raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup shallot, finely chopped
• 2 cups whipping cream
• 2 teaspoons chicken bouillon
• 1/4 cup fresh chives, minced

Recipe

• 1 while cooking pasta to al dente, in a 2 cup glass measuring cup combine wine and saffron; let stand 15 minutes.
• 2 in a large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink. remove from skillet.
• 3 in same skillet add wine mixture and shallots. brink to a boil; continue boiling rapidly until most of the liquid is absorbed. (about 4 minutes)
• 4 stir in cream and bouillon. bring to a boil and boil 5 minutes or until thickened. stirring constantly. stir in pasta, asparagus and shrimp; heat through. top with chives.