🍽️ Tagliatelle with White Tiger Shrimp, Grana Padano Foam, Spinach and Green Asparagus

Name: Tagliatelle with White Tiger Shrimp, Grana Padano Foam, Spinach and Green Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: green asparagus 1 bunch; shallots 2 pcs.; shrimp raw, frozen 720 g; spinach leaves 150 g; garlic cloves 1 pcs.; butter 4 tbsp; bay leaves, dried 2 pcs.; white wine, dry 200 ml; vegetable broth 400 ml; heavy cream 200 ml; salt pinch; pepper, black ground pinch; parmesan 90 g; olive oil 1 tbsp; tagliatelle 400 g; organic lemons 1 pcs.; basil, fresh 20 g

840 kcal · 30 min · 4 servings

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Ingredients

green asparagus 1 bunch
shallots 2 pcs.
shrimp raw, frozen 720 g
spinach leaves 150 g
garlic cloves 1 pcs.
butter 4 tbsp
bay leaves, dried 2 pcs.
white wine, dry 200 ml
vegetable broth 400 ml
heavy cream 200 ml
salt pinch
pepper, black ground pinch
parmesan 90 g
olive oil 1 tbsp
tagliatelle 400 g
organic lemons 1 pcs.
basil, fresh 20 g

Instructions

1. Peel the lower third of the green asparagus and trim off the woody ends. Cut the asparagus into pieces about 3 to 4 centimeters long.
2. Peel one shallot and slice it into thin rings.
3. Thaw the White Tiger shrimp according to package instructions. Rinse them and pat them dry with a kitchen towel.
4. Wash the spinach and let it drain well.
5. Peel one shallot and one clove of garlic. Dice both finely.
6. Heat 2 tablespoons of butter in a pot. Sauté the diced shallot and garlic in it over medium heat for about 2 to 3 minutes until translucent.
7. Add bay leaves. Deglaze with white wine and reduce the liquid by half.
8. Add vegetable broth and cream. Season with salt and pepper and simmer the sauce for about 10 minutes over low to medium heat.
9. Strain the reduced sauce through a fine mesh sieve into a clean pot. Bring it back to a boil.
10. Finely grate 60 grams of Grana Padano. Add the cheese to the sauce and stir until melted. Keep the sauce warm.
11. Heat oil in a large pan. Sauté the asparagus and shallot rings for about 3 minutes.
12. Add the shrimp and cook for another 3 to 4 minutes over medium to high heat.
13. Add the spinach to the pan and let it wilt. Season with salt and pepper and keep the mixture warm.
14. Cook the tagliatelle in plenty of salted water according to package instructions. Drain them, but reserve some pasta water.
15. Add the tagliatelle with a little pasta water to the pan with the shrimp. Mix everything well and keep it warm.
16. Wash a lemon in hot water and pat it dry. Finely grate the zest.
17. Wash the basilica and pluck the leaves off.
18. Plate the tagliatelle. Top with the Grana Padano foam and lemon zest. Shave more Grana Padano over it and garnish with basil. Serve the dish.

Nutrition per serving

kcal: 840
Protein: 42 g · Fett/Fat: 38 g · Carbs: 85 g