Italian Tagliatelle With Shrimps and Asparagus

Italian Tagliatelle With Shrimps and Asparagus

Italian Tagliatelle With Shrimps and Asparagus

Tagliatelle with shrimps, asparagus and dill cream sauce.

27 March, 2013
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Cuisine

serves for

4

total time

0 HR 20 MIN

ingredients

tagliatelle
400 g
Shrimps
200 g
Asparagus
250 g
Cream
250 ml
Butter
50 g
Lemon peel
2 tbsp, grated
salt
Pepper
Dill
1 tbsp, chopped

Preparation

Wash and trim the asparagus and cut into 3 cm lengths. Blanch in boiling, salted water for 6-7 minutes. Drain well. Gently melt the butter, add the lemon peel and sweat briefly. Add the cream and simmer over a low heat for 5 minutes. Season to taste with salt and pepper.

Add the shrimps (thawed if necessary) to the sauce and cook very gently over a low heat for 3-4 minutes. Meanwhile cook the tagliatelle in plenty of boiling, salted water until al dente. Drain, reserving 1 cup of the cooking water.

Mix the tagliatelle with the shrimp cream sauce, asparagus and dill. Stir in 3-4 tbsp of the tagliatelle cooking water. Serve immediately. A fruity white wine goes well with this dish.

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