John Myers
Ingredients for 4 servings:
- 500 g asparagus, white
- 400 g pasta (tagliatelle)
- 250 g shrimp(s), with shell
- 150 ml fish stock, alternatively chicken stock
- 175 ml white wine, dry
- e.g. coriander or parsley, fresh
- n. B. Pepper, white
- e.g. olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Suitable as a starter or main course, can be served in two ways
Cook the tagliatelle in salted water according to the package instructions. Drain thoroughly. Trim the woody ends from the asparagus and peel the asparagus. Using a vegetable peeler, slice the asparagus spears into thin, wide strips (they will then look like asparagus tagliatelle). This is easier if the asparagus tips remain attached – however, they should not be sliced into strips; set them aside instead. Briefly fry the shrimp in a little olive oil. Deglaze with white wine and add fish stock. Let it reduce slightly until the shrimp are cooked. If there is too little liquid, add a little more pasta water. Add the asparagus strips and tips to the stock and blanch briefly. They should still be firm to the bite and not too soft. Add the drained tagliatelle and mix well. Let it sit for a few minutes. You can either serve the tagliatelle with everything else in deep pasta bowls, or you can twist it into a nest on a flat plate with a fork, pour some of the stock over it, and place the shrimp on top. Depending on your taste, you can sprinkle the pasta with either fresh coriander or fresh parsley and grind some fresh white pepper.
Facebook Comments