Butterfly Pasta with Shrimp and Asparagus

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Butterfly Pasta with Shrimp and Asparagus
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
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
How healthy are the main ingredients?
Whipped creamlemonsalt

Preparation steps

1.

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.

2.

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.