We are suckers for a good pasta, especially if it includes shrimp! We’ve also been loving asparagus lately: they pair especially well with the blackened, spicy shrimp and creamy lemon sauce in this dish. Of course we can’t forget about the cheese: the Parmigiano Reggiano in this one is like a cherry on top!
Pasta for two
○ 200g peeled jumbo shrimp ○ 100g green asparagus ○ 200g tagliatelle ○ 1 lemon (zest and juice) ○ 200 ml heavy cream ○ 50g Parmigiano Reggiano ○ 1 white onion ○ 2 minced garlic cloves ○ 1 tablespoon smoked paprika powder ○ 1 teaspoon cayenne
Boil the tagliatelle according to the instructions. In the last 4 minutes, throw in the asparagus to cook these too. In a separate sauce pan with olive oil over medium heat, add the chopped white onion and garlic and cook for 3 minutes. Next, stir in the cream and lemon zest. Stir for a minute then squeeze in the juice and season well with salt and pepper. Grate in half of the parmesan and stir to melt. Turn the heat down to low while you work on the shrimp.
Heat a large frying pan with olive oil over high heat and add in the shrimp. Sprinkle over the smoked paprika and cayenne, and toss to cook the shrimp for about 2-3 minutes until pink with some charred spots. To assemble, combine the sauce with the pasta and asparagus. Top with shrimp and some more parmesan shavings, then serve!
Cheese and Chinese