Roasted Asparagus and Shrimp Penne w/ White Wine Cream Sauce

Roasted Asparagus and Shrimp Penne w/ White Wine Cream Sauce
Roasted Asparagus and Shrimp Penne w/ White Wine Cream Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 lb penne pasta

  • 1 lb asparagus--trimmed and cut into 1/2 in pieces

  • 1lb shrimp--peeled, deviened and tails off

  • 1/2 cup sun-dried tomatoes, julienned/drain & reserve oil

  • 4 TBS extra virgin olive oil

  • 1/2 cup fresh basil, choppped

  • 1/2 tsp dried oregano

  • 1/2 tsp crushed garlic

  • 1 1/2 cups white wine

  • 4 1/2 cups chicken broth

  • Dash of crushed red pepper

  • 2 TBS dried italian seasoning

  • 1 1/2 cups heavy cream

  • 1 1/2 sticks butter

  • 1 TBS saffron

  • 1/4 cup finely chopped green onions

  • 3/4 cup shredded parmesan cheese

Directions

Mix wine and saffron. Set aside for an hour. Heat oven to 400. In med pot bring chicken broth to a boil. Add asparagus. Bring back to boil for approx. 3 minutes. Careful not to overcook. Drain and set aside saving chicken broth for later. Once asparagus has drained, place on 9x13 baking pan. Coat with 2 TBS olive oil and Italian seasoning. Bake until fork tender, about 8 minutes. Set aside. In large skillet, heat both reserved oil from tomatoes and 2 TBS olive oil over medium heat. Add tomatoes, shrimp, 1/4 cup basil, garlic, oregano and red pepper. Cook 3-4 minutes. Set aside. In same skillet bring wine mixture, onions and reserved chicken broth to a boil. Reduce heat and add butter. Add cream slowly, stirring constantly. Bring back to boil for 1 minute; reduce heat and simmer until reduced by half. At the same time in a large pot, cook pasta. Drain. Add shrimp, sauce, remaining basil and cheese. Toss over medium heat until warmed and sauce coats pasta. Salt and pepper to taste.

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