Butterfly Pasta with Shrimp and Asparagus

Name: Butterfly Pasta with Shrimp and Asparagus
Total time: 25 min
Yield: 4
Ingredients: 350 grams Farfalle; 150 grams Frozen pea; 1 lemon; 300 grams shrimp (frozen, ready to cook); 2 Tbsps butter; 100 grams Whipped cream; 500 grams green Asparagus; salt; peppers

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Health Score:

7,9 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

servings

Ingredients: 350 grams Farfalle; 150 grams Frozen pea; 1 lemon; 300 grams shrimp (frozen, ready to cook); 2 Tbsps butter; 100 grams Whipped cream; 500 grams green Asparagus; salt; peppers

How healthy are the main ingredients?

Whipped cream lemon salt

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Preparation steps

Cook pasta until al dente according to package instructions in plenty of boiling salted water. Thaw the peas and shrimp. Rinse the asparagus, remove the woody ends and cut lengthwise into strips. Cut the lemon into 8 thin slices, then squeeze out the juice from the rest.

Heat the butter in a pan and sauté the lemon slices along with the asparagus. Add the peas and shrimp and sauté briefly. Remove the lemon slices, pour in the cream and heat through. Season with salt and pepper. Drain the pasta, mix in all the ingredients and arrange on 4 plates. Garnish with lemon slices and serve sprinkled with lemon juice.