Pasta with prawns, green asparagus and cherry tomatoes

Ingredients for 4 servings:

• 500 g asparagus, green
• 300 g shrimp(s), frozen
• 300 g cherry tomatoes
• 3 cloves garlic
• 500 g tagliatelle or other pasta
• 100 ml white wine
• olive oil
• salt and pepper
• Chili, optional
• Basil, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and healthy

First, thaw and dry the shrimp. Place two pots of salted water (one for the pasta, the other for the asparagus) on the stove. Peel the garlic and lightly score it several times on all sides with a knife. (If you like chunks of garlic, you can also thinly slice it.) Wash the asparagus and trim off the woody ends. Then cut into pieces about 3 cm long and 0.5 cm thick, slicing the asparagus diagonally. Brown the shrimp in a large pan with the garlic in plenty of olive oil. Once the shrimp are done, remove them from the pan and set aside. Add the asparagus to the boiling salted water for 2 minutes, then rinse with cold water to stop the cooking process. Wash and halve the cherry tomatoes. Place the pasta in a pot and cook according to the instructions on the package. Once the pasta needs another 6-7 minutes, sauté the asparagus with the cherry tomatoes (use the same pan as for the shrimp). Add a glass of white wine to the asparagus and cherry tomatoes and simmer until almost completely cooked. Add the shrimp again (just before the pasta is done). Once the pasta is al dente, drain and add it to the pot with the asparagus, toss everything together well, and season with salt and pepper. Add a little more olive oil, if desired. If you like, you can add some fresh chili when the asparagus is sautéed with the cherry tomatoes. If you like, you can garnish the whole thing with some fresh basil.