Pasta al limone with green asparagus and shrimp

Ingredients for 2 servings:

• 250g tagliatelle
• 1 lemon(s), untreated
• 200 g asparagus, green
• 300 g shrimp(s)
• 3 tbsp crème fraîche
• 2 garlic cloves
• Sea salt and pepper, freshly ground
• possibly cayenne pepper
• olive oil
• possibly Parmesan

Instructions

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

fast

Cook the tagliatelle according to the instructions, reserving some of the cooking water. Meanwhile, grate the lemon zest into a small bowl and squeeze the juice over it. Add 2 crushed garlic cloves and a little ground pepper to the lemon. Mix everything together. Wash the asparagus, trim the ends, and cut the rest into approximately 2 cm pieces. Sauté the asparagus pieces in a large pan with olive oil until lightly browned. Add the shrimp to the asparagus, cook, and season with sea salt and a little pepper (cayenne pepper or chili, if desired). Deglaze with the lemon and garlic mixture, cook briefly, and then stir in the crème fraîche. Add the reserved pasta water (about half a cup) until the desired consistency is reached. The sauce should still be slightly thick. Finally, fold in the pasta and season with salt and pepper to taste. If you like, you can grate some more Parmesan cheese over it.