Asparagus and Shrimp Penne with Saffron

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    Barbara Rexford

  • 1

    Barbara Rexford

Asparagus and Shrimp Penne with Saffron

I know that saffron is on the spendy side, but if you don’t want to buy it then try using turmeric. The flavor will be different, but you will still have a great meal.

1 lb Penne

1 cup white wine

1/4 tsp lightly packed saffron

2 lb asparagus, cut diagonally into 1 inch pieces

2 Tbsp olive oil

1 lb shelled, deveined uncooked shrimp

1/4 cup minced shallots or green onion

1 1/4 cups chicken broth

1 cup heavy whipping cream

salt

freshly ground pepper

1/4 cup fresh chives garnish

While penne is cooking in a small bowl combine wine and saffron let it sit. In a large skillet, boil 2-3 cups of salted water to cook asparagus 2-3 minutes. Drain. In same skillet over medium-high heat add oil. When oil has heated add shrimp, sauté 4-5 min or until shrimp turns pink. Set them aside with asparagus.

Using the same skillet, combine the shallots and saffron wine mixture; boil until almost all the liquid evaporates, making sure it doesn’t burn. Add broth and cream; simmer until reduced by half, stirring occasionally. Add asparagus and shrimp; simmer about two minutes or until thoroughly heated.

In a large bowl, combine the drained penne with the shrimp mixture. Season with salt and pepper and garnish with chives. Serves six

— Barbara Rexford

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