Saffron Farfalle & Shrimp |
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| Ingredients: | ||||||||||||||||||||||||||
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1 (1 lb.) package Farfalle (bowtie) pasta, cooked per package directions 1 lb. fresh asparagus, trimmed & cut into 1" pieces and steamed 3/4 cup white vermouth 1/4-1/2 teaspoon saffron 1-1/2 lbs. medium shrimp, peeled & deveined 2 tablespoons olive oil 1/4 cup finely chopped shallots 2 cups (1 pint) half & half 2 teaspoons chicken flavor bouillon granules 1/4 cup chopped fresh chives |
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| Preparation: | ||||||||||||||||||||||||||
| In 1 cup glass, measure, combine vermouth and saffron. Let stand 15 minutes. In large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink. Remove from skillet. In same skillet, combine vermouth/saffron mixture and shallots. Bring to a boil, continue boiling rapidly until most of the liquid is absorbed, about 4 minutes. Stir in half & half and bouillon. Bring to a boil. Boil 5 minutes or until thickened, stirring constantly. Stir in cooked pasta, asparagus and shrimp. Heat through. Top with chives. Serve immediately. | ||||||||||||||||||||||||||
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