Elegantly Easy, Corkscrew Pasta with Shrimp and Asparagus

I just could not decide what to have for dinner last night, don't you just hate that?  Finally, around 4:30, I realized I had run out of time to thaw any type of meat and I did not feel like running up to the store or going out to dinner.  That is one of the main reasons I keep frozen shrimp on hand.  You can thaw a bag within minutes under running water.  This is one of my favorite go to recipes.  It is so easy, perfect for a week night dinner or elegant enough for a dinner party!  Okay, I guess if you want it to sound a little more elegant, I could have called it Cavatappi with Shrimp and Asparagus.  Cavatappi is an Italian word created by compounding "cava tappi", which literally means "tap extractor" (a corkscrew). It is also known as serpentini, trivelle, stortelli, and cellantanni.

 While the shrimp is thawing, I soften 1/2 teaspoon of saffron in 3/4 cup of wine.  The rest of the wine goes into the chef during food preparation.

 When the shrimp is thawed enough to handle, I peeled and deveined it,

 and steamed 1 pound of asparagus cut into about 1 inch pieces. 

 I cooked the shrimp over medium heat in a little oil until pink and removed it to a bowl.

 In the same skillet, I added the wine/saffron mixture and some chopped shallots.  I brought it to a boil and continued boiling rapidly until most of the liquid wass absorbed, about 4 minutes.  I stirred in the cream and bouillon and brought to a boil.  I boiled it for about 5 minutes, until thickened, stirring constantly.  I stirred in the cooked and drain pasta, the steamed asparagus and the shrimp.  I heated it all through.  To serve, I plated the pasta and topped with chives.   By now, all the wine had been absorbed in the pasta and the chef, time for another bottle!

Shrimp Pasta
(print recipe)

3/4 cup  dry white wine
1/2 teaspoon  saffron
2 pounds  shrimp, peeled and deveined
2 tablespoons  olive oil
1/4 cup  shallots, chopped
2 cups  whipping cream
2 teaspoons  chicken flavored bouillon
1 pound  pasta, cooked and drained
1 pound  asparagus, cut in 1" pieces and steamed
1/4  cup  chives, chopped

In a cup, combined wine and saffron and 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.  Bring to a boil and continue boiling rapidly until most of the liquid is absorbed, about 4 minutes.  Stir in cream and bouillon and bring to a boil.  Boil 5 minutes or until thickened, stirring constantly.  Stir in pasta, asparagus and shrimp; heat through.  Top with chives.  Serve immediately.