Creamy Asparagus Pasta with Shrimp
This simple asparagus pasta recipe describes how to make a delicious creamy asparagus pasta with prawns or shrimp.
Prawns or shrimp look and taste pretty much the same to me but if you look at my recipe for creamy prawn linguine you will find that they are actually quite different.
In this recipe, however, you can use whatever you can get your hands on. So for the purpose of most of my seafood recipes they are interchangeable.
We use frozen prawns but of course, if you can get fresh ones – GO FOR IT!
There are of course so many great ways to eat pasta and an infinite number of combinations. You can find some links to some other pasta ideas at the end of this post.
There are, of course, so many different types of pasta, and each has its own beauty.
In this pasta recipe, I have used tagliatelli as it gives a nice big surface area for the sauce to adhere to (and I think the pics look good!)
Creamy Asparagus Pasta with Prawns
Also, we always have a bag of tagliatelli in the pantry as we use it in other dishes like my
hungarian meatball special!
Spaghetti bolognese and my cheesy pasta bake, as well as a simple lasagna, are all examples of how similar pasta meals can be enjoyed in different ways using different types of pasta.
We love pasta in this house and we are constantly trying new ways to enjoy it.
Creamy pasta sauce
The trick, of course, to any pasta dish is getting the sauce right. This creamy cheesy sauce is just a perfect combination to the prawns and asparagus and the white wine and the lemon juice gives it that extra zing.
A bit of lemon with seafood is always a good idea. Try my
pan-fried trout with lemon butter sauce if you need some proof 😃.
Lemon and asparagus is also a nice invention, so all the tastes complement each other.
I hope you get round to trying this recipe and if you do please let me know how you made it better in the comments section below!
How to make creamy asparagus tagliatelli
7 coils of tagliatelli
200g frozen Jumbo King Prawns
A tbsp of olive oil to fry
150g frozen Prawns
125 g green asparagus tips
2 tbsp lemon juice
1 clove of garlic
A handful of fresh parsley, chopped
1 cup dry white wine
30g cheddar cheese, grated
Some grated parmesan to garnish
Salt and Pepper
I use a wok to make this dish, as it is a good way to sautee the ingredients before adding the cooked pasta. First, put the frozen prawns in a bowl and cover with warm water to defrost them. Sieve the prawns until all the water has dripped off. Then squeeze them to remove any excess water. Then boil a pan of water and cook the pasta for 8-9 minutes or as indicated on the packet. I always add a few drops of olive oil and a pinch of salt to the pasta when I am boiling it. When the pasta is ready, remove and drain in the sieve. While cooking the pasta prepare the garlic and asparagus. The garlic should be peeled and chopped very finely and the asparagus chopped into small bits about a centimetre long. Then fry the asparagus in olive oil in the wok over medium heat, for about 3 minutes, stir-frying all the time. Add the prawns and cook for a further 3 minutes, stirring all the time. Then add the garlic and cook for one more minute before adding the white wine, cream, parsley and lemon juice. Bring to a simmer and then add the cheddar cheese. The sauce should start to thicken now. Finally, return the pasta to the wok and mix everything together so that the tagliatelli is fully covered in sauce. Season with salt and pepper to taste.
Serve up with grated parmesan on the top and some extra freshly ground pepper if desired.
The quantities stated will feed three people.
Serving Size: 1
Amount Per Serving: Calories: 576 Total Fat: 32g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 305mg Sodium: 1417mg Carbohydrates: 26g Fiber: 3g Sugar: 3g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
If you enjoyed this meal you may wish to try some of the following:
Some pasta dishes:
Or Asian noodles:
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