Pasta With Saffron Shrimp

• 1 lb. rigatoni pasta
• 1 lb fresh asparagus
• 3/4 cup dry white wine
• 1/4 tsp saffron, crumbled
• 1 1/2 lbs uncooked shrimp,peeled
• 2 Tbl extra virgin olive oil
• 1/2 cup onion,finely chopped
• 3 cloves garlic finely chopped
• 2 cups heavy cream
• 1/4 cup chicken broth
• 1/4 cup chopped chives, garnish

1. In a small bowl, stir together the white wine and saffron. Let stand for 10 minutes.
2. Trim asparagus, cutting into bite sized pieces. Set aside.
3. Cook pasta according to package directions adding the asparagus to the pasta water during the last few minutes of cooking time. Drain all.
4. Heat oil in a large skillet, saute the shrimp until they are pink. Remove shrimp from pan and set shrimp aside.
5. Add onions and garlic to the saute pan, saute 2 minutes. Add wine/saffron mixture and chicken broth to pan, bring to boil and cook until most of the liquid is absorbed, about 4 minutes. Add the cream, heat to boil, lower to simmer for a few minutes until thickened, stirring constantly.
6. Add the pasta, asparagus and shrimp to the pan. Toss gently and heat through. Sprinkle with the fresh chives before serving.

rigatoni pasta, fresh asparagus, white wine, saffron, shrimp, tbl, onion, garlic, heavy cream, chicken broth, chives

Taken from www.epicurious.com/recipes/member/views/pasta-with-saffron-shrimp-1200036 (may not work)