Paccheri with Asparagus Cream and Shrimp

Servings: 4

Preparation Time: 10 minutes

Start to Finish Time: 25 minutes

• Ingredients

  Asparagus cream

  • 1 tablespoon Aurora extra virgin olive oil

  • 1 teaspoon Aurora minced garlic

  • 1 teaspoon Allessia capers in salt

  • 500 grams asparagus

  Pasta dish

  • 250 grams Pirro Paccheri Pasta

  • 1 tablespoon Aurora extra virgin olive oil

  • 1 teaspoon Aurora minced garlic

  • 1 teaspoon Tutto Calabria hot chili

  • peppers, optional

  • 300 grams shrimp, peeled and tails removed

  • 1/4 cup white wine

  • 2 tablespoons unsalted butter

  • Aurora Kosher Salt

  • freshly ground black pepper

• Directions

  Cook pasta in a large pot of salted water to package directions.

  To make the asparagus cream, trim the woody ends by snapping them off, then rinse and cut the stalks into pieces, reserving the spears.

  Sauté garlic, capers, and chopped asparagus stalks in oil over medium heat for 2 minutes. Add ½ cup water, cover, and simmer until tender (about 5 mins). Transfer to a jar and purée with an immersion blender.

  In the same pan, heat oil over medium-high. Sauté garlic and chili (if using) for 30 seconds, then add shrimp and asparagus. Cook until shrimp is nearly done (2 mins). Season with salt and pepper, add wine, and let it evaporate. Stir in asparagus cream, using pasta water to thin. Add butter and simmer gently.

  When the pasta is 90% cooked, reserve some pasta water, strain, and add to the shrimp and asparagus. Finish cooking the pasta in the sauce, adding pasta water if needed.

  Transfer to serving platter and finish with a little freshly ground black pepper. Enjoy!