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Wednesday, 13 June 2012

Tagliatelle with Pesto, Asparagus and Shrimp

I found this recipe in a magazine under the title 'weeknight meals'. The recipe requires six ingredients not including staples like salt, pepper, olive oil and butter - and a glass of wine for the cook. I was sold!

1 lb fresh tagliatelle, fettuccine or linguine pasta
1 lb fresh thin asparagus, cut into 1 inch pieces
1/2 to 3/4 cup of pesto, enough to coat your pasta
1 lb medium large fresh or frozen shrimp
1 shallot, halved, thinly sliced
1/2 cup dry white wine ( more for the cook)

Bring a large pot of salted water to a boil. Add pasta and cook for HALF the recommended time. Stir in asparagus and continue to cook until asparagus and pasta are tender, 2 - 3 minutes longer.
RESERVE 1/2 cup of pasta cooking water. Drain pasta and asparagus and return to pot. Stir in desired amount of pesto and 1 tbsp of butter. Cover to keep warm.
Heat 1 tbsp olive oil in a skillet over medium heat add shrimp and shallot and cook 2 minutes. Add wine and cook until shrimp are cooked through and wine is reduced to 2 tbsp,  2- 3 minutes. Add shrimp mixture and reserved cooking water to pasta.


  1. Made it last night & loved it!!!

  2. Great!! I am glad that you gave it a try :)