Pasta with honey braised shrimps and asparagus cream

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

An easy, tasty, low-fat meal. This is what we will go for today.

Sometimes just a little is enough to make your pasta dish original and yummy: forget the usual tomato sauce and indulge your whims with uncommon ingredients!
Here's a quick seasoning - light and irresistible at the same time: bright green asparagus, shrimps and rigatoni pasta in a savoury asparagus cream.
A recipe healthy, hearty, and elegant, with the simplicity and unique taste of fresh ingredients.
Company-worthy, too...yet, it can be made with little notice. So that you can devote your time to your guests.

Here's what you will need for the 4-serving recipe:

 

320 g Rigatoni pasta
400 g shrimps
400 g asparagus
170 g Greek yogurt
1 shallot
1 lemon
125 ml vegetable broth
100 ml white wine
1 tablespoon honey
EVO oil
salt and pepper

 

1. Rinse asparagus under water and snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
2. Peel asparagus' tough outer skin. Cut the stems into pieces while leaving the tips whole
3. Set up your steamer. Fill a large pot with 2 cm of water, and place a steamer basket on top. The bottom of the steamer basket should not be touching the water. Put the asparagus into the pot and cover it with a lid. Cook the asparagus over medium-high heat until it turns bright green. For thin asparagus, this will take 5 minutes
4. Boil water in a pot, add salt and once started to bubble, pour the pasta
5. Meanwhile prepare the asparagus cream: keep aside asparagus tips and blend the stems together with the hot broth, the Greek yogurt and 1/4 of filtered lemon juice, until you get a smooth cream
6. Braise chopped shallot with 1 tablespoon of EVO oil and salt; add white wine and honey and cook gently perfuming with a pinch of pepper until the shallot becomes soft and transparent
7. Add shrimps and asparagus tips, raise the heat and cook for a minute
8. Take away one ladle of pasta cooking water and keep it aside. Then drain rigatoni pasta 2 minutes before the cooking time indicated on the package and transfer them into the pan with asparagus tips and shrimps. Add the asparagus cream, too, and stir carefully adding cooking water if needed
9. Place a warm forkful of seasoned rigatoni pasta on each serving plate. Serve immediately topped with shrimps and asparagus tips

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it. 

(Forrest Gump)