Asparagus and Shrimp Pasta
A seafood first course that I recommend preparing during this period on Good Friday since meat is not eaten and asparagus is easily found ☺️, not to mention the deliciousness of this combination especially if, like me, you love shrimp and asparagus! A very simple recipe to prepare that we can include in our fish-based menu and pair with any main course, such as Fish Fry, Salmon Medallion with Potatoes, Baked Sea Bream, etc.
If you like shrimp, I recommend trying also:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Baked
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients for Asparagus and Shrimp Pasta:
- 10.5 oz asparagus
- leek
- 7 oz pasta
- 10.5 oz shrimp
- garlic
- extra virgin olive oil
- vinegar
- salt
- 3.5 tbsp white wine
Steps
The preparation of asparagus and shrimp pasta is very simple; watch the video HERE.
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In this recipe, we can use fresh shrimp by cleaning them and removing the shell and black vein, or we can leave them whole, however you prefer (I did a little of both).
In a pan, we put a bit of oil, chopped leek, and garlic.
Sauté them. Add the cleaned shrimp and cook for a few minutes. Add the white wine.
Let it evaporate. Add salt. Remove the whole shrimp and set aside. Meanwhile, in a pot, bring water to a boil with vinegar and a bit of salt.
Add the cleaned asparagus and cook for about 7 minutes. Drain them and blend with an immersion blender.
Place the obtained mixture back in the pan and mix for a few minutes. Add the cooked and drained pasta and stir.
Add a few whole asparagus and the shrimp.
Enjoy your meal!
