Asparagus and shrimp sauce with tagliatelle

Ingredients for 2 servings:

• 400 g tagliatelle, from the refrigerated section
• 500 g asparagus, green
• 200 g shrimp, e.g. deep-sea shrimp from the refrigerated section, ready to eat
• 200 ml fish stock, alternatively vegetable stock or broth
• 250 ml cream, alternatively milk
• 1 tbsp crème fraîche, alternatively crème légère
• 1 shot of white wine, dry e.g. Blanc de Noir
• 1 tbsp tomato paste, hot
• 1 small onion(s)
• 2 garlic cloves
• 3 sprigs of fresh dill
• 1 pinch(s) of sugar
• salt and pepper
• 1 piece(s) butter or margarine for frying
• n. B. Sauce thickener, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the green asparagus and cut into 2-3 cm pieces. Dice the onion, chop the garlic (do not press), and sauté in the butter until translucent. Add the asparagus pieces and a pinch of sugar and sauté for about 5-8 minutes, depending on the thickness of the asparagus pieces. Deglaze everything with white wine. Allow the white wine to evaporate well. Add the fish stock and tomato paste, bring to a boil, and allow to reduce slightly. Add the cream and bring back to a boil. Pluck the dill and add it. Season everything with salt and pepper. Reduce the heat to low. Add the shrimp to the sauce; do not cook them any further; the shrimp are already cooked and should only be warmed in the sauce. Finally, stir in a good tablespoon of crème fraîche. Thicken the sauce with a little light sauce thickener, if necessary. Meanwhile, heat the tagliatelle in boiling salted water for 2-3 minutes. I use fresh tagliatelle from the refrigerated section. For packaged pasta, the cooking time will be longer, according to the package instructions. Spaghetti or other pasta also goes well with the sauce. If you prefer a lower-fat sauce, use milk instead of cream and replace the crème fraîche with crème légère, or omit it altogether.