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Roasted Asparagus and Shrimp Penne w/ White Wine Cream Sauce


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  • 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



Step 1

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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