Creamy farfalle with asparagus and shrimp

Serves 4

Chef Stefano shows you how to heat up your kitchen with this delicious and filling seafood pasta!

500g

Farfalle pasta

500g

asparagus

500g

cleaned, devained shrimp 16/20

50g

butter

minced French schallots

1 cup

35% cream

1 - 2 sprigs

chopped Marjoram

Brandy

salt & pepper

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!