Shrimp & Asparagus Delight

Ingredients

1 pound bow tie pasta
2 teaspoons olive oil
1 pound asparagus
1 cup Chardonnay
3 tablespoons cornstarch
1/2 cup Romano cheese grated
4 tablespoons butter
3 tablespoons crushed fresh garlic
3/4 pound shrimp peeled and de veined
1 cup whipping cream
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

1. Cook pasta and drain.
2. Saute the shrimp in 2 tablespoons of butter.
3. Add the asparagus and simmer covered for 4 minutes. Set aside.
4. Heat the remaining 2 tablespoons of butter with the olive oil and saute the garlic.
5. Add the Chardonnay; when it is reduced to half the amount, add the cream and cornstarch.
6. Whisk over low heat until thickened.
7. In a large bowl, blend the drained pasta, shrimp, and asparagus with the sauce, parsley and cheese.
8. Add salt and pepper to taste, and serve immediately.

Contributor: Suzie Harnish (Galveston, TX)

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