Summary

Ingredients

• 500 g asparaus, reen
• 300 g shrimp (s), frozen
• 300 g cherry tomato (s)
• 3 cloves garlic
• 500 g ribbon noodles or other pasta
• 100 ml white wine
• olive oil
• salt and pepper
• Chilli, optional
• Basil, optional

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Instructions

1. First, the shrimp must be thawed and dried.
2. Now 2 pots with salted water (one for the pasta, the other for the asparagus) should be placed on the stove and the garlic should be peeled and cut several times with a knife from all sides. (If you like pieces of garlic, you can also cut it into thin slices.) Wash the asparagus and cut off the woody ends. Then cut into pieces approx. 3 cm long and 0.5 cm thick, the asparagus is cut diagonally.
3. Fry the prawns in a large pan with the garlic in plenty of olive oil. Once the prawns are ready, they are removed from the pot and set aside. Now put the asparagus in the boiling salted water for 2 minutes and then rinse with cold water to finish the cooking process. Wash the cherry tomatoes and cut in half. Put the pasta in a saucepan and prepare according to the instructions on the packaging.
4. As soon as the noodles still need 6 - 7 minutes, the asparagus is fried together with the cherry tomatoes (use the same pan as for the prawns). Add a glass of white wine to the asparagus and cherry tomatoes and let simmer until it is almost completely overcooked. Now add the prawns again (just before the pasta is ready). As soon as the pasta is al dente, drain and add to the asparagus in the saucepan, toss everything well and season with salt and pepper. Add a little olive oil if you like. If you want, you can optionally add some fresh chilli as soon as the asparagus and cherry tomatoes are fried.
5. If you want, you can garnish the whole thing with a little fresh basil.