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Ribbon pasta with wild garlic pesto, green asparagus and shrimp

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Ingredients for 2 servings:

  • 250 g asparagus, green
  • 8 shrimp(s), ready to cook with shell
  • 5 tbsp wild garlic pesto
  • 250 g tagliatelle pasta
  • Salt
  • 1 tbsp lemon juice
  • Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the asparagus and trim the ends. Cut the asparagus diagonally into pieces and pre-cook in boiling salted water for about 5 minutes, then drain. Wash the shrimp and pat dry. Prepare the pasta in boiling salted water according to the package instructions. Heat 1 tablespoon of oil in a deep pan, fry the asparagus for 2-3 minutes, and stir in the wild garlic pesto. Add the shrimp to another pan with hot oil and fry for about 3 minutes, turning occasionally. Season with salt, pepper, and lemon juice. Add the drained tagliatelle to the pan with the asparagus and mix everything well. Divide the pasta among plates and serve with the shrimp.

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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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