Pappardelle with asparagus and shrimp tails is a first course with a delicate, refined flavor—it’s very easy to prepare and makes a big impression.
The combination of shrimp and asparagus is so perfectly balanced that it has become a classic of our fine Mediterranean cuisine. This makes them an excellent dish to pair with Grisela Soave Classico DOC

Ingredients

• 320 g egg pappardelle
• 30 g butter
• 1 small onion
• Shelled shrimp tails, 200 g
• Asparagus, 400 g
• Soave Classico White Wine, 60 ml
• 200 ml of cream or one ladleful of cooking liquid
• 2 tablespoons chopped chives (or parsley)
• Salt to taste
• Ground pepper, to taste

Preparation

1. To prepare pappardelle with asparagus and shrimp, start by cleaning the asparagus, then boil them in an asparagus pot or a tall, narrow pot, keeping the tips out of the water. Don’t cook the asparagus for too long, or it will turn to mush; it needs to retain some texture. In this case, adjust the cooking time based on the size of the asparagus. Remove the asparagus from the pot and cut half of it into rounds.
2. Set aside the tips—you’ll use them to garnish the dish. Use the other half of the asparagus to make a sauce: blend the asparagus in a food processor with a ladleful of the cooking water until the mixture is creamy.
3. Meanwhile, melt 30 grams of butter in a nonstick saucepan and sauté a small, finely chopped onion; splash in some Grisela Soave Classico and let it evaporate.
4. Add the peeled shrimp tails, cook for a few minutes, then add the sliced asparagus and the sauce.
5. Sauté them for a few moments, then add the cream or cooking liquid, depending on your preference; season with salt and pepper. Boil the pappardelle, then add them to the prepared sauce and toss them briefly.
6. Garnish with the reserved asparagus tips, stir in the chopped parsley, and serve the pappardelle with asparagus and shrimp while still hot.

Recipe from Giallo Zafferano