Shrimp Medley With Saffron Sauce - cooking recipe

Ingredients

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

Preparation

While cooking pasta to al dente, In a 2 cup glass measuring cup combine wine and saffron; let stand 15 minutes.
In a large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink. Remove from skillet.
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)
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.