Shrimp, Asparagus & Cherry tomatoes Pasta

Name: Shrimp, Asparagus & Cherry tomatoes Pasta
Yield: 4 people
Cuisine: British
Ingredients: 400 g tagliatelle; 1 shallot, diced; 3 cloves garlic, minced; 300 g cherry tomatoes on the vine, cut in half; 200 g green asparagus, trimmed & cut into three; 1 zucchini, sliced; 330 g cherry tomato salsa; 2 tbsp butter; 250 g mushrooms, sliced; 500 g shrimp, thawed & pat dry; 40 g grated parmesan; 1 tbsp spaghetti seasoning; 2,5 dl soy cooking cream

Caitlin @caitlinstruyve

Belgium

Shrimp, Asparagus & Cherry tomatoes Pasta

Caitlin @caitlinstruyve

Saved

Ingredients

4 people

400 gtagliatelle
1shallot, diced
3 clovesgarlic, minced
300 gcherry tomatoes on the vine, cut in half
200 ggreen asparagus, trimmed & cut into three
1zucchini, sliced
330 gcherry tomato salsa
2 tbspbutter
250 gmushrooms, sliced
500 gshrimp, thawed & pat dry
40 ggrated parmesan
1 tbspspaghetti seasoning
2,5 dlsoy cooking cream

Saved

Steps

1

To a large pot of salted boiling water, add the pasta. Cook according to package directions.
2

Heat 1 tbsp of olive oil in a large pot on medium-high heat and sauté the onions and garlic. Add the zucchini, cherry tomatoes and asparagus. Sauté for 2 minutes on high heat. Sprinkle over some salt and pepper and pour over the tomato salsa. Simmer for 5 minutes.
3

Melt 1 tbsp of butter in a frying pan and fry the mushrooms for 5 minutes until golden brown. Add to the vegetable sauce.
4

Again melt 1 tbsp of butter in the pan and fry the shrimps for 1 minute on each side over a high heat. Add to the sauce.
5

Add the spaghetti seasoning to the sauce. Pour in the soy cream and let it heat up for another minute.
6

Serve the pasta while hot, and sprinkle overtop the parmesan cheese. Enjoy!