Asparagus and shrimp pasta

19. May 2021BauchgefühlRezepte

Prep time: 30 min

Cook time: 30 min

Serves: 4

Everyone loves pasta, don’t they? And in spring there is the delicious asparagus. So why not combine the two? And add fresh or frozen shrimp. There you have a delicious and light pasta dish. Since there was still some wild garlic in my fridge, I also added it to the pasta. It gives the dish a hearty flavor. If you don’t have wild garlic, you can use fresh garlic or just leave it out.
Try it while asparagus is still available.

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Asparagus and shrimp pasta

  • Prep time: 30 min
  • Cook time: 30 min
  • Total: 1 h
  • 4


  • 500 g pasta, e.g. penne or linguine
  • 300 g prawns, e.g. tiger prawns frozen
  • 500 g asparagus, white
  • 250 g asparagus, green
  • 1 handful wild garlic
  • juice of half a lemon
  • 1 onion
  • 1 clove garlic
  • 250 ml (8,45 fl.oz.) cream
  • 1 tbsp olive oil
  • 80 g butter
  • 2 egg yolk
  • 1 tbsp flour
  • 50 ml (1,7 fl.oz.) white wine
  • salt, pepper , for seasoning
  • 1/2 tsp sugar


  • Peel white asparagus. Cut or break off woody ends.
    Remove the ends from the green asparagus as well.
    Cut asparagus diagonally into 3 – 4 cm long pieces.

  • In a saucepan, bring water to a boil.
    Cook asparagus pieces with 1 tsp butter, 1/2 tsp sugar, 1 tsp salt and a squeeze of lemon juice for about 10 minutes.
    Add the green asparagus only after half of the cooking time.

  • Drain the asparagus and catch the asparagus broth.

  • In the meantime, peel and dice the onion and garlic.
    Wash the wild garlic, dab dry and chop.
    Peel shrimp, if necessary.
    Cook pasta in salted water until al dente.

  • In a large pan, melt half the butter and add 1 tablespoon olive oil.
    Sauté onions and garlic until translucent.
    Add shrimp and fry for one minute on each side, then remove from pan and set aside.

  • Deglaze sautéed onions and garlic with white wine and reduce.
    Add flour and stir in.
    Add 4 – 5 ladles of the asparagus broth to the roux and stir constantly with a whisk.
    Add cream, lemon juice, salt and pepper and stir in.
    Depending on the desired consistency, add some more asparagus stock and simmer for approx. 2 – 3 minutes.

  • Drain the pasta.

  • Add wild garlic to the sauce. Leave a little of it for serving.
    Reduce heat to very low flame.
    Stir the egg yolk into the sauce. The sauce must not boil in any case, otherwise the egg will fester.
    Finally, add the remaining butter to the sauce and season to taste.

  • Add asparagus pieces, shrimp and pasta to the pan and mix everything together.
    Arrange in deep plates.
    Sprinkle a little wild garlic on top.

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