Shrimp Medley With Saffron Sauce

• 1 (1 lb) package penne rigate, uncooked
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces and steamed
• 3/4 cup dry white wine
• 1/4 - 1/2 teaspoon saffron
• 1 1/2 lbs medium raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup shallot, finely chopped
• 2 cups whipping cream
• 2 teaspoons chicken bouillon
• 1/4 cup fresh chives, minced

1. While cooking pasta to al dente, In a 2 cup glass measuring cup combine wine and saffron; let stand 15 minutes.
2. In a large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink. Remove from skillet.
3. In same skillet add wine mixture and shallots. Brink to a boil; continue boiling rapidly until most of the liquid is absorbed. (about 4 minutes)
4. Stir in cream and bouillon. Bring to a boil and boil 5 minutes or until thickened. Stirring constantly. Stir in pasta, asparagus and shrimp; heat through. Top with chives.

penne rigate, fresh asparagus, dry white wine, saffron, shrimp, olive oil, shallot, whipping cream, chicken bouillon, fresh chives

Taken from www.food.com/recipe/shrimp-medley-with-saffron-sauce-293693 (may not work)