Ingredients
2 LBS Jumbo Tiger Shrimp
2 cups Nice Chardanay
1 cups heavy cream
3 chicken bouillion cubes
5 shallots minced
3 cloves garlic minced
1 bunch asparagus fresh, trimmed
1 cup chopped sundried tomaoes
Lots of Pepper
1 package Angel Hair Pasta cooked
Preparation
Sautee shrimp, and once pink, remove and reserve in a seperate bowl Next add asparadus and cook until crisp/tender. Remove to same reserved bowl. Add wine and reduce to 3/4. Add remaining ingrients except pasta. Cook until thick. Serve over pasta
