Tagliatelle with Shrimp and Asparagus

Tagliatelle coi Gamberi e Asparagi

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Though several rules are broken here - mixing butter and olive oil, using butter and garlic together, and using butter with seafood, this is a luscious yet delicate seafood sauce that pairs perfectly with homemade egg pasta


  • Salt
  • 12 ounces asparagus, tough bottoms cut off and stalks peeled
  • 3 tablespoons extra virgin olive oil


  1. Fill a skillet large enough to hold the asparagus with water and place over high heat. When the water boils, add 1 teaspoon salt and slide in the asparagus. Cook until tender, 6 to 7 minutes minutes, depending on their thickness. When the asparagus are done, lift them out of the pan and save the water they cooked in. Cut the asparagus into 1-inch pieces.
  2. Fill a