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Second Course: Spaghetti with Asparagus and Prawns

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Second Course: Spaghetti with Asparagus and Prawns

The perfect second course: spaghetti with asparagus and prawns recipe with a picture and simple step-by-step instructions.

  • 80 g Spaghetti
  • 200 g Asparagus
  • 1 kl. Onion
  • 1 Clove of garlic
  • 125 g Shrimp
  • 50 ml Cream
  • 30 ml White wine
  • 30 ml Celery herb
  • Salt
  • Black pepper from the mill
  • Cayenne pepper
  • Neutral oil
  1. Cook the asparagus al dente as usual and cut into pieces approx. 3 cm long.
  2. In the meantime, cook the spaghetti according to the instructions.
  3. Heat the oil in a pan. Lightly fry the prawns, chopped onions and the sliced ​​garlic.
  4. Now add the asparagus, the cream and the white wine.
  5. Bring to the boil briefly and reduce the liquid a little.
  6. Season well with herbs and spices and pour over the spaghetti.
Dinner
European
second course: spaghetti with asparagus and prawns

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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