Serves
4
INGREDIENTS
- 500g Farfalle pasta
- 500g asparagus
- 500g cleaned, devained shrimp 16/20
- 50g butter
- 2 minced French schallots
- 1 cup 35% cream
- 1 - 2 sprigs chopped Marjoram
- Brandy
- salt & pepper
METHOD
- Peel the ends of the asparagus, clean them and steam them for approx. 7 – 10minutes depending on the size.
- Cut them into small pieces leaving the tips whole.
- In a casserole, melt the butter and add the shallots.
- Once the shallots are transparent, add the asparagus and the shrimp. Cook for 2-3 minutes.
- Add a little brandy and flambe until the flame is completely extinguished.
- Add the marjoram and season with salt and pepper.
- Finally add the cream and let the sauce cook for 5 minutes.
- Add the cooked pasta to the casserole, mix well and serve with a little parmesan cheese!