Ribbon noodles with scampi, green asparagus and wild garlic cream sauce

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 300 g green asparagus
  • 400 g raw shrimps (approx. 20 g each; without head; with shell)
  • 1/2 bunch Wild garlic
  • 3 TABLESPOONS Butter or Magarine
  • 2 str. tbsp. flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 2-3 TABLESPOONS Vermouth
  • 5 TABLESPOONS Whipped cream
  • 400 g ribbon noodles
  • 7-10 Tbsp juice of 1/2 lemon

Directions

  1. 1

    Wash the asparagus, cut off the woody ends. Cut asparagus diagonally into pieces and cook in boiling salted water for about 5 minutes until al dente, drain. Collect the asparagus water. Peel prawns except for the tail fin and remove the intestines.

  2. 2

    Wash the shrimps and pat them dry. Wash and clean the wild garlic and cut into fine strips. Measure 400 ml asparagus water. Melt 2 tablespoons of fat in a pot. Stir in flour and sweat briefly.

  3. 3

    Deglaze with asparagus water while stirring, bring to the boil and simmer for about 2 minutes while stirring continuously. Season to taste with salt, pepper and nutmeg and refine with vermouth and cream. Prepare pasta in boiling salted water according to package instructions.

  4. 4

    Heat 1 tablespoon of fat in a frying pan, fry the asparagus for 2-3 minutes, remove. Put the prawns into the hot pan and fry them for about 3 minutes, turning them over. Season prawns with salt, pepper and lemon juice.

  5. 5

    Drain the pasta. Add the prawns, asparagus and wild garlic to the sauce and warm up briefly. Arrange noodles with sauce on plates.

Nutrition Facts

KCAL
590 kcal
CARBS
78 g
FATS
13 g
PROTEINS
29 g