Brown Rice With Scampi, Fasolari And Carrots
54 recipes
Yellow Lentil Spaghetti With Scampi And Asparagus Cream
ingredients
servings
1
Lentil flour pasta
70 oz
Norway lobster
5 unit
Wild asparagus
100 oz
Shallots
1 unit
Garlic
1 wedge
Capers
1 teaspoon
Extra virgin olive oil
1 teaspoon
first courses from Italy
Yellow Lentil Spaghetti With Scampi And Asparagus Cream
Yellow Lentil Spaghetti With Scampi And Asparagus Cream
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Steam the asparagus for 7-8 minutes, or lightly blanch them and, once cooked, separate the stems from the tips.
step 2
Thoroughly wash the prawns and then shell them and remove the intestine.
step 3
Use the scampi scraps to create the Buisque, adding tomato paste, garlic, shallot, celery and the most popular spices. Cover everything with water and as soon as it reaches the boil, lower the heat, leave to cook for at least an hour with a lid.
step 4
In a mixer, whisk the asparagus stalks with a clove of garlic, capers, parsley, lemon juice, salt, pepper and the most popular spices.
step 5
After filtering the juice of the Buisque, use a little to cook a minced shallot, capers, garlic and chilli pepper in a pan.
step 6
Once the mince has dried slightly, add the scampi pulp (Choose whether to leave them whole or cut into cubes)
step 7
Gradually add more liquid from the Buisque and as soon as it reaches the boil, put the spaghetti directly in the pan and leave to stir. Be careful to dose the quantity of liquid well or the pasta will overcook.
step 8
Once all the liquid is absorbed, add the sauce created previously and the asparagus tips. Whisk together and, once compact, serve and season with EVO oil and chopped parsley.
