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Crispy shrimp Spring pasta with asparagus

Crispy shrimp Spring pasta with asparagus

This recipe makes your mouth water just to read it ... pasta with asparagus and crispy shrimp in almond crust, spring is here! And what aromas, land and sea are mixed in this tasty dish rich in substances beneficial for health. Such as antioxidants, fibers and mineral salts from asparagus, and unsaturated fatty acids, useful for the heart, and proteins of shrimp. In short, health and taste are found together in this dish that smells of daffodils peeking out from the earth, of fresh breeze and almond blossoms!


320 grams of durum wheat short pasta, like fusilli
400 grams of green asparagus
20 grams of peeled and deveined shrimp
1 shallot
4 tablespoons of almonds
5 tablespoons of semi whole wheat flour
Extra virgin olive oil
Sea salt
Clean the asparagus and remove the woody base. Steam the asparagus, it will take about 6-7 minutes, it depends on the thickness of the asparagus. Cut the tips of the asparagus, which you will keep aside, cut the rest into slices. Slice the shallot. In a pan, brown the shallot with a tablespoon of extra virgin olive oil and two of water. Add the asparagus slices and cook for a couple of minutes. Drain in a bowl and blend with the immersion blender, pour the sauce back into the pan and keep warm. Now prepare the shrimp. In a bowl, pour the flour, a little finely ground salt and as much water as you need to make a sticky batter. Chop the almonds and arrange them in a deep plate. Dip the shrimp into the batter and then pass them into the almonds, pressing to make them stick. Cook the shrimp in a pan with extra virgin olive oil until golden, it will take a few minutes, drain them. Cook the pasta and drain it al dente, pour the pasta into the pan with the asparagus sauce, sauté for a minute. Arrange on plates, add the crispy shrimp and asparagus tips.
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