Preparation
- Thaw the shrimp. Peel the lower halves of the asparagus, trim the woody ends, and cut the stalks into approximately 3 equal pieces.
- Bring salted water with chili flakes to a boil and cook the tagliatelle al dente according to the package instructions.
- Prepare the WELA Gourmet Hollandaise Sauce Paste as per the instructions. Set the pot aside and keep it warm.
- Heat some oil in a large pan and sauté the asparagus on all sides for about 6-8 minutes, depending on the thickness. Then add the shrimp and fry for another 2-3 minutes. Season with salt and freshly ground pepper. Finish with lemon juice to taste.
- Drain the pasta and add it to the shrimp and asparagus in the pan. Toss well.
- Reheat the Hollandaise sauce and mix it with the pasta or serve separately in a sauce boat as desired.
Ingredients for 4 servings
| Quantity | Ingredient |
|---|---|
| 300 g | Tagliatelle pasta |
| 1 tsp | Chili flakes |
| 750 g | Green asparagus |
| 250 g | Frozen shrimp, peeled |
| 120 g | WELA Gourmet Hollandaise Sauce Paste |
| - | Oil for frying |
| - | Salt, freshly ground pepper |
| - | Lemon juice |
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