Tagliatelle with Shrimp and Asparagus

Name: Tagliatelle with Shrimp and Asparagus (Tagliatelle coi Gamberi e Asparagi)
Total time: 45 min
Yield: Serves 4 people
Cuisine: Italy
Ingredients: 1 tablespoon garlic, finely chopped; 2 tablespoons butter; 12 ounces asparagus, tough bottoms cut off and stalks peeled; 3 tablespoons extra virgin olive oil; Salt; 12 ounces large shrimp, peeled, deveined, and cut in ½-inch pieces; Freshly ground black pepper; Tagliatelle made with 3 eggs and 2 ¼ cups flour

Tagliatelle coi Gamberi e Asparagi

Preparation info

Serves
4
people

Difficulty
Easy
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

Ingredients

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

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

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.
Fill a