Linguine with shrimp and wild asparagus

Easy to make, with a fresh and balanced flavor, these are a must-try.

Ingredients for 4 people:

• Linguine 400g
• Shrimp 80g
• Asparagus 50g
• Spring onion 1
• White wine 40cl
• Cooking cream 30ml
• Red chili pepper to taste
• Garlic 2 cloves
• Fennel fronds
• Extra virgin olive oil 20ml
• Salt and pepper to taste

Instructions:

Bring a pot of water to a boil for the pasta; as soon as it boils, add salt to the water and add the pasta.

If you prefer different types of pasta, feel free to substitute as desired.

In a skillet with a drizzle of extra virgin olive oil, gently sauté the unpeeled garlic, the finely chopped spring onion, and the asparagus cut into small pieces.

If using large asparagus, remove the tough ends and boil them until tender.

After a few minutes of cooking, deglaze with white wine and let it simmer for 3 minutes with the lid on.

Season with salt and pepper to taste.

Once the alcohol has evaporated, add the cooking cream. Drain the pasta al dente about 3 minutes before it’s fully cooked and toss it in the pan.

Plate the dish and garnish with fresh fennel and, if you like, lemon zest (grated organic lemon peel).

You can find a lot of recipes on my blog, always free and updated.

Learn more about Basic Egg Pastes

There are several variations of egg pastes that change according to gastronomic techniques, eating habits, regional customs and the creativity of the Chefs.

Best regards chef M.Giacometti.