Seafood Pasta

Ingredients

• 250 g green asparagus
• 200 g large prawns (ready to use and deveined)
• 1 EL lemon juice
• 400 g linguine
• salt
• 1 Shallot
• 1 Garlic clove
• 1 EL Butter
• 150 ml dry white wine
• 200 g smoked salmon (slices)
• 100 ml whipping cream
• 150 g crème fraîche
• pepper (ground)
• 1 tsp organic lemon zest
• 2 EL freshly chopped dill

Instructions

1. 1.

   Wash the asparagus, peel the lower third, cut off woody ends and slice into ~3 cm pieces. Wash prawns, pat dry and drizzle with lemon juice.

2. 2.

   Cook pasta in plenty of boiling salted water al dente. About 4 minutes before end add asparagus pieces and cook until both are firm.

3. 3.

   Peel and finely chop shallot and garlic; sauté in butter. Add prawns, pour white wine, and simmer for 3-4 minutes.

4. 4.

   Slice salmon into strips. Stir cream and crème fraîche into prawns, season with salt, pepper, and lemon zest. Drain pasta and asparagus, let drain well, then fold in dill and salmon. Serve on plates and optionally accompany with fresh white bread.