Ribbon noodles with scampi, green asparagus and wild garlic cream sauce
easy
35 mins
35 mins
Ingredients
- 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
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
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
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
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
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
590 kcal
78 g
13 g
29 g
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