Creamy Vermicelli with Asparagus and Shrimp (Adapted by Jim Pizzola from Mary Beth Farrarese recipe in cookbook Angels & Friends II)
Ingredients
- ¼ cup Olive Oil
- 1 small onion, finely chopped
- 4 large garlic cloves, crushed
- ½ cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ tsp. ground black pepper
- 1 tsp. dried dill weed
- 1 lb. grilled asparagus
- 12 oz. fresh shrimp, peeled and deveined and grilled
- 1 lb. vermicelli
Preparation
- Cook vermicelli until al dente, drain and set aside.
- Grill asparagus spears and shrimp, set aside.
- In large skillet, heat oil and add onion and garlic, cook 1 to 2 minutes until onion is crisp tender.
- Add wine and chicken broth, bring to a boil.
- Reduce heat and cook about 3 minutes until liquid has reduced to half.
- Add cream and black pepper, bring to a boil.
- Cook 1-2 minutes until sauce thickens slightly.
- Cut asparagus spears into 1 inch diagonal pieces.
- Add grilled asparagus and shrimp to skillet, cover and cook until shrimp and asparagus are warmed through.
- Remove from heat, stir in dill weed.
- Drain pasta, add to skillet.
- Toss and mix well.