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.

March 27, 2013

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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