Roasted Asparagus, Pasta & Wine

By juju45

Ingredients

• 1 lb penne pasta
• 1 lb asparagus, trimmed & cut into 1/2 in pieces
• 1 lb shrimp, peeled & deviened, tails off
• 1/2 cup sun-dried tomatoes, julienned, drain & reserve oil
• 4 TBLS extra virgin olive oil
• 1/2 cup fresh basil
• 1/2 tsp fresh crushed oregano
• 1/2 tsp crushed garlic
• 1 1/2 cup white wine
• 4 1/2 cup chicken broth
• dash of crushed pepper
• 2 TBLS dried italian seasoning
• 1 1/2 cups heavy cream
• 1 1/2 sticks butter
• 1 TBLS saffron
• 1/4 cup finely chopped green onions
• 3/4 cup shredded parmesan cheese

Preparation

Step 1

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