Sjögrasnudlar with scampi and green asparagus with a wonderful Parmesan sauce. A delicious, gluten-free meal is ready.
Ingredients
200 g sjograss nudlar
400 g green asparagus
400 grams of shrimp
2 tbsp olive oil
1 shallot
2 tbsp butter
1 clove of garlic
80 ml white wine
400 ml cream
70g Parmesan
2 tbsp paprika powder
1/2 bunch of parsley
pepper and salt
Wash, peel and devein the shrimp.
Cut off the lower 2-3 cm of the green asparagus and cut the remaining asparagus into 2 cm pieces, except for 5 cm from the tip.
Bring a pot of water and salt to the boil and cook the Sjögräsnudlar in it for about 3 minutes.
Fry the scampi on both sides in a little olive oil in a pan. After frying, sprinkle with paprika powder and set aside in a separate bowl. In some recipes, the scampi are seasoned while frying, which is wrong in my view, as peppers start to taste bitter when overheated.
Now fry the asparagus in the same pan for 5 minutes, then deglaze with white wine and let it steam for another 4 minutes. Lift out the asparagus and set aside.
The finely diced shallot and the chopped garlic are now sweated in the pan. Deglaze with white wine and add the cream. Let reduce further over medium heat.
Grate and add the parmesan cheese.
Finely chop the parsley and add a good 3/4, saving the rest for garnish.
When the sjögräsnudlar are done, drain and drain well. Add to the cheese cream sauce and mix together. Add 2/3 of the scampi and pieces of green asparagus to the pan and stir.
Serve
Using a large meat fork, turn up the Sjögräsnudlar in a soup ladle and place on a preheated plate. Add a few of the scampi in sauce and arrange the scampi without sauce on the plate. Arrange the asparagus tips on top with the tips pointing upwards. Sprinkle with pepper and parsley and serve immediately.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck swinging the cooking spoon!
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