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Creamy Seafood Pasta with Asparagus
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Creamy Seafood Pasta with Asparagus

30 minPorcje: 2Nutri-Score C€€€
od @cedriklorenzen20 importówugotowano 0 razy
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Składniki

2 osoby
  • pastaProdukty zbożowe180 g
  • prawns (finely sliced)Ryby80 g
  • salmon (finely sliced)Ryby80 g
  • fish stock (or vegetable stock)Spiżarnia75 ml
  • heavy creamNabiał220 ml
  • dry white wine (splash)Napoje30 ml
  • parmesan cheese (finely grated, plus extra for serving)Nabiał120 g
  • parsley (finely chopped)Warzywa i owoce10 g
  • garlic (small, finely chopped)Warzywa i owoce1 kawałek
  • lemon (small slice, for juice)Warzywa i owoce1 kawałek
  • asparagus (trimmed and quartered)Warzywa i owoce150 g
  • neutral oilSpiżarnia45 ml
  • olive oil (for the pasta)Spiżarnia15 ml
  • saltPrzyprawy3 g
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

977kcal

Węglowodany
73 g
Białko
39 g
Tłuszcz
59 g
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Przybory

  • Piekarnik
  • Garnek
  • Patelnia ×2
  • Durszlak
  • Tarka
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Warm the plates

    • Preheat the oven and place the serving plates inside to keep them warm until plating.
    Krok 1

  2. Cook the pasta

    • Cook the pasta in salted water according to the package instructions, stopping 2 minutes before the recommended time for al dente.
    • Drain three quarters of the water, keeping the rest with the pasta.
    • Drizzle with olive oil, cover with a lid and keep warm so it does not stick.
    Krok 2

  3. Sear the seafood

    • Heat a large non-stick frying pan until smoking hot and add a generous amount of oil.
    • Add the prawns and salmon in an even layer and cook undisturbed until golden on the bottom.
    • Flip once, season with salt and pepper, then remove and drain on paper towels; the seafood should be slightly undercooked.
    Krok 3

  4. Build the cream sauce

    • Lower the heat slightly, add more oil and the garlic, and sauté until fragrant without burning.
    • Deglaze with the white wine, add the stock and reduce by half.
    • Pour in the cream and reduce until the sauce thickens to about two thirds of its volume, then stir in the parmesan.
    Krok 4

  5. Combine pasta and sauce

    • Add the pasta and a little reserved pasta water to the sauce.
    • Reduce the heat to low and stir occasionally until the sauce coats the pasta.
    Krok 5

  6. Sauté the asparagus

    • Heat a little oil in another frying pan until very hot.
    • Add the asparagus and cook until just tender, keeping a crunchy texture.
    • Set aside and keep warm.
    Krok 6

  7. Finish the dish

    • Check the sauce thickness and add more parmesan if needed.
    • Stir in the seafood, the parsley and a small squeeze of lemon juice, then adjust the seasoning.
    Krok 7

  8. Plate and serve

    • Retrieve the warm plates and plate the pasta.
    • Top with the sautéed asparagus and a little grated parmesan, then serve immediately.
    Krok 8
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