Ingredients

  • 400 gr of green asparagus
  • 1 onion
  • 2 garlic cloves
  • 150 gr of shelled cooked shrimps
  • 500 gr of tagliatelle or linguine pastas
  • 15 ml (1 tablespoon) of olive oil
  • 125 ml (1/2 cup) of cream
  • Salt and pepper
  • Nutmeg
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Preparation

  • Wash asparagus with cold water and slice off hard end then slice into sections of 1 cm of lenght. Peel onion and garlic then finely slice. Harshly slice shrimps.
  • Bring pastas to a boil and cook until "al dente".
  • While heating, prepare sauce : heat oil in a cocotte and melt asparagus, onion an garlic. Soak with a spoon of pastas cooking juice, cover and simmer 10 minutes at low heat.
  • Take of the lid, add cream nd raise heat to thicker a bit more. Add shrimps, stir to heat. Add salt, pepper and nutmeg up to your taste. Drain pastas, add to the sauce and eat warm.

Chef's notes

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