Mezze Penne With Scampi And Asparagus

Preparation:

Preparation: Cook the mezze penne al dente in plenty of salted water. Boil the scampi in the broth previously prepared with the vegetables and herbs for 5 minutes. Separately, also boil the asparagus and cut them into small pieces. Shell the scampi. In a large frying pan, melt the butter and add the scampi and asparagus. Add the whisky, drizzle with the cream and add the mezze penne. Sprinkle with the Parmesan and freshly ground pepper and sauté over high heat for 5 minutes, mixing well.