Tagliatelle with Green Asparagus and Prawns in White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch asparagus, green
- 1 small onion (s)
- 250 g kin prawns
- 250 g ribbon noodles
- 250 ml Cremefine for cooking, 7% fat content
- 150 ml white wine, dry
- 0.5 ½ cup vegetable broth
- 1 tablespoon butter
- salt
- pepper
- dill
- possibly cornstarch, mixed up
Print Recipe
Pin Recipe Instructions
- Remove the woody end of the asparagus, cut into bite-sized pieces and cook in salted water for about 5 - 10 minutes. Then quench in ice water and allow to drain.
- Cook the tagliatelle according to the instructions on the packet.
- Dice the onion and sauté in the butter in a large pan. Rinse the prawns under lukewarm water, dab and add to the onions. Cook both for about 5 minutes, stirring occasionally. Deglaze with the white wine and add the broth and the cremefine. Now add the asparagus and let the sauce simmer for a few minutes. Season to taste with salt, pepper and dill and, if necessary, thicken with a little liquefied cornstarch.
- Drain the pasta well and add to the asparagus and shrimp sauce. Mix well.
- A dry white wine goes well with it.
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