Creamy Vermicelli with Asparagus and Shrimp

Creamy Vermicelli with Asparagus and Shrimp
(Adapted by Jim Pizzola from Mary Beth Farrarese recipe in cookbook Angels & Friends II)
Ingredients
1⁄4 cup Olive Oil
1 small onion, finely chopped
4 large garlic cloves, crushed
1⁄2 cup white wine or use chicken broth here also
1 cup chicken broth
1 cup heavy cream
1⁄4 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
1 lemon juice 1/2 the lemon and the zest then cut the other half of lemon into small wedges as garnish. ( you can use limes or orange also if you don’t like lemon)

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 cook for 3 minutes then add garlic, cook 1 to 2 minutes more , just 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

Serve with lemon or citrus wedges

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