Pasta - Shrimp & Asparagus

By Kwasome

Ingredients

• 12 oz Fresh or Frozen Shrimp - peeled & deveined
• 1- 1/3 lbs Fresh Asparagus Spears
• 8 oz Gemelli, Rotinit or other dried shaped Pasta
• 1 cup Chicken Broth
• 1/4 cup Sour Cream
• 2 Tbs All-Purpose Flour
• 1/4 tsp Salt
• 1/8 tsp White Pepper
• 1 Tbs Lemon Juice

Preparation

Step 1

1.) Thaw Shrimp, if Frozen. Snap off & discard woody Asparagus bases. Cut spears into 1-1/2" pieces. Cook, covered, in a Sm. amount of boiling H2O for 6- 8 mins., or until crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. Set aside 1 cup of the Asparagus pieces; keep warm. In a blender container or food processor, pureé remaining asparagus w/ the reserve cooking liquid till nearly smooth.
2.) Meanwhile, in a Lrg. saucepan or pasta pot bring 3 Qrts H2O to boiling. Add Pasta. Reduce heat slightly. Boil, uncovered, for 8 to 10 min. Add Shrimp to boiling pasta during the last 3 min. of cooking. Cook till pasta is al dente & shrimp turn pink, stirring occasionally. (Or cook according to pkg. directions, adding shrimp @ last 3 min.) Immediately drain. Return pasta & shrimp to warm pan; add asparagus pieces.
3.) In a Med. saucepan stir together chicken broth, sour cream, flour, salt & pepper. Add asparagus pureé & lemon juice. Cook & stir over Med. heat till thickened & bubbly. Cook & stir for 1 min. more. Pour sauce over hot pasta mixture & toss to coat. Serve immediately.