Asparagus with shrimp on tagliatelle

Ingredients for 2 servings:

• 10 shrimp(s), raw with tail, ready to cook, deveined
• 500 g asparagus, white, peeled
• ½ lemon(s) (organic)
• ½ tsp sugar
• 1 pinch(s) of raw cane sugar
• 6 cherry tomatoes, quartered
• 1 spring onion(s), cut into rings
• 1 red pepper, cut into rings
• 50 ml white wine, dry, good quality
• 250 g tagliatelle or bavette
• Fresh herbs (e.g. basil, parsley, lemon thyme)
• 2 handfuls of arugula
• Parmesan
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash half a lemon in hot water, peel off the zest with a vegetable peeler, and dice it. Cut the asparagus into bite-sized pieces. Cook the pasta in salted water according to the package instructions. Fry the shrimp, pepperoni rings, and lemon zest in a little olive oil. Caramelize with 1/2 teaspoon of sugar, then add the asparagus. Season with salt and pepper to taste, sauté with the juice of half a lemon and the white wine until al dente, then reduce the liquid. Shortly before the end of the cooking time, add the tomato quarters, spring onion rings, and fresh herbs. Mix in the pasta and fry briefly again over high heat, seasoning if desired. Arrange in portions with arugula and Parmesan cheese and serve.