Capellini with Shrimp

• 1 tbsp. vegetable oil
• 1 lb. large shrimp
• salt
• 1 large shallot
• 1 can chicken broth
• 1/4 c. dry white wine
• 1 c. frozen peas
• 1/4 tsp. saffron threads
• 3/4 c. half-and-half or light cream
• 2 tsp. Parsley
• 3/4 package capellini (angel's hair pasta) or thin spaghetti

1. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook shrimp with 1/8 teaspoon salt, stirring frequently, until shrimp turn opaque throughout and are tender; remove to bowl.
2. In same skillet over medium heat, in 2 more teaspoons hot vegetable oil, cook shallot until golden.
3. Add chicken broth, wine, frozen peas, and saffron threads; heat to boiling.
4. Reduce heat to low; cover and simmer 5 minutes.
5. Add shrimp and half-and-half; over medium-high heat, heat just to simmering (do not boil or mixture may curdle).
6. Stir in parsley.
7. Meanwhile, prepare capellini as label directs, using 2 teaspoons salt in water.
8. Drain capellini and place in large serving bowl.
9. Pour shrimp mixture over capellini.
10. Toss before serving.

vegetable oil, shrimp, salt, shallot, chicken broth, white wine, frozen peas, saffron threads, light cream, parsley, capellini

Taken from www.delish.com/recipefinder/capellini-shrimp-1194 (may not work)