Ribbon pasta with green asparagus and shrimp in white wine sauce

Ingredients for 4 servings:

• 1 bunch of green asparagus
• 1 small onion(s)
• 250 g shrimp(s) (king prawns)
• 250 g tagliatelle pasta
• 250 ml Cremefine for cooking, 7% fat content
• 150 ml dry white wine
• ½ cup vegetable broth
• 1 tbsp butter
• e.g. salt and pepper
• n. B. Dill
• possibly cornstarch, mixed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, easy, tasty, sophisticated

Remove the woody ends from the asparagus, cut into bite-sized pieces, and boil in salted water for 5-10 minutes. Then rinse in ice water and drain. Cook the tagliatelle according to the package instructions. Dice the onion and sauté in butter in a large pan. Rinse the shrimp under lukewarm water, pat dry, and add to the onions. Cook both for 5 minutes, stirring occasionally. Deglaze with the white wine, then add the stock and the crème fraîche. Now add the asparagus and let the sauce simmer for a few minutes. Season with salt, pepper, and dill, and thicken with a little liquefied cornstarch if necessary. Drain the pasta well and add to the asparagus and shrimp sauce. Mix well. A dry white wine goes well with this.