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Creamy Seafood Pasta with Asparagus
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Creamy Seafood Pasta with Asparagus

30 minServes 2Nutri-Score C€€€
from @cedriklorenzen20 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pastaGrains180 g
  • prawns (finely sliced)Fish80 g
  • salmon (finely sliced)Fish80 g
  • fish stock (or vegetable stock)Pantry75 ml
  • heavy creamDairy220 ml
  • dry white wine (splash)Beverages30 ml
  • parmesan cheese (finely grated, plus extra for serving)Dairy120 g
  • parsley (finely chopped)Produce10 g
  • garlic (small, finely chopped)Produce1 piece
  • lemon (small slice, for juice)Produce1 piece
  • asparagus (trimmed and quartered)Produce150 g
  • neutral oilPantry45 ml
  • olive oil (for the pasta)Pantry15 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

977kcal

Carbs
73 g
Proteins
39 g
Fat
59 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Stockpot
  • Frying pan ×2
  • Colander
  • Grater
  • Tongs

step by step

Method

  1. Warm the plates

    • Preheat the oven and place the serving plates inside to keep them warm until plating.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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