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Brown shrimp & asparagus maltagliati

Brown shrimp & asparagus maltagliati

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

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  • 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


  1. 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.

  2. 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


2,303kJ/ 549kcals



Saturated Fat












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