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
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