Asparagus and shrimps pastas
15
9
4
No
Ingredients
- 454 g (1 pound) of green asparagus
- 1 onion
- 2 garlic cloves
- 150 g of shelled cooked shrimps
- 454 g (1 pound) of tagliatelle or linguine pastas
- 15 ml (1 tablespoon) of olive oil
- 125 ml (1/2 cup) of cream
- Salt and pepper
- Nutmeg
Preparation
Side-by-side mode
- Wash asparagus with cold water and slice off hard end then slice into sections of 1 cm of lenght. Peel onion and garlic then finely slice. Harshly slice shrimps.
- Bring pastas to a boil and cook until "al dente".
- While heating, prepare sauce : heat oil in a cocotte and melt asparagus, onion and garlic. Soak with a spoon of pastas cooking juice, cover and simmer 10 minutes at low heat.
- Take of the lid, add cream and raise heat to thicker a bit more. Add shrimps, stir to heat. Add salt, pepper and nutmeg up to your taste. Drain pastas, add to the sauce and eat warm.
