Brown shrimp & asparagus maltagliati

Name: Brown shrimp & asparagus maltagliati
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 180 g Essential Lasagne Sheets; 100 g asparagus tips, cut into 2cm pieces; 1 tbsp olive oil; 1 echalion shallot, finely chopped; 70 g pack brown shrimp; 2 tbsp Essential Crème Fraîche; ½ unwaxed lemon, zest and juice; 20 g pack dill, fronds roughly chopped

This pasta name means ‘poorly cut’ – it’s traditionally made with dough offcuts. Broken lasagne works well, or try pappardelle or tagliatelle.

3.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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180g Essential Lasagne Sheets
100g asparagus tips, cut into 2cm pieces
1 tbsp olive oil
1 echalion shallot, finely chopped
70g pack brown shrimp
2 tbsp Essential Crème Fraîche
½ unwaxed lemon, zest and juice
½ x 20g pack dill, fronds roughly chopped

Bring a large pan of salted water to the boil. Break each of the lasagne sheets into 3 rough triangles. Drop the pasta into the boiling water and cook for about 8 minutes, stirring regularly, until al dente. Add the asparagus for the final minute of cooking.
Meanwhile, put a large frying pan over a medium heat. Add the oil, shallot and a pinch of salt. Cook for 3-4 minutes until translucent. Reduce the heat to low. Using tongs, transfer the asparagus and pasta to the frying pan, making sure you take a good glug of the pasta water with it. Add the brown shrimp and crème fraîche. Turn the heat back up to medium and toss everything together until creamy, adding a little extra pasta water if needed. Scatter in the lemon zest, juice and dill, then stir until evenly combined. Divide between 2 warm plates and scatter over freshly ground black pepper to serve.

Typical values per serving when made using specific products in recipe