PastaJuliette Navarropasta, shrimps, asparagus, pesto, healthy, tagliatelle, spargel, delicious, comfort food, redefinelivingspace, atoll, berlin, innovation, modern, multifunktional, design, designer tableComment

Asparagus Shrimp Tagliatelle 

PastaJuliette Navarropasta, shrimps, asparagus, pesto, healthy, tagliatelle, spargel, delicious, comfort food, redefinelivingspace, atoll, berlin, innovation, modern, multifunktional, design, designer tableComment
Asparagus Shrimp Tagliatelle 

I recently had a collaboration with Atoll Berlin. I had the opportunity to test out a very innovative table and cooked a dish on the table called after the brand “Atoll”.

it’s a modern table designed to cook and enjoy meals on it at the same time. (below you can watch a video of the session)

You can easily interact with your loved ones and can eventually save space in your apartment. 

With a minimalistic design this table is meant to give you the possibility to redefine living space. 

Btw you can design your high-end design piece of furniture yourself by visiting their website here. 

It was such a cool asset to be able to cut veggies right on the scratch resistant table and to cook very easily with two integrated induction spaces. 

The water was boiling very quickly and so I could within a couple of minutes throw in that pasta I was planing on making. :)

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It’s asparagus season again! Yay! So I decided to make an asparagus shrimp tagliatelle skillet. 

2 servings


Ingredients:

  • 250 g green asparagus

  • 250 g frozen shrimps

  • 400 g Tagliatelle

  • 8-10 cherry tomatoes

  • Flor de Sal 

  • Mixed herbs 

  • Olive oil

  • Lemon zest 

  • Pesto


How to:

  1. Unfreeze the shrimps 30-60 min before starting to cook (you can out the package in a bowl of hot water to accelerate the process)

  2. Slightly peel the lower third of the asparagus and cut the stalk into thirds. Sauté the asparagus in the pan over medium heat for 5-10 with olive oil and add a little salt.

  3. In the meantime put the water to boil for the pasta. Once boiling add the pasta and cook it as mentioned on the package instructions.

  4. Then add the halved and washed cherry tomatoes and squeeze them a bit so they lose some liquid so that it gets a bit juicy.

  5. Add the shrimp and toss everything in the pan for another 5 minutes.

  6. Last but not least, season the pan with a mixed herbs seasoning of your choice and season with salt and pepper.

  7. Sprinkle some lemon zest on top and drizzle with some pesto. Now Enjoy!



    Note: The asparagus does not need to be peeled. It can be peeled only with thick asparagus spears so that it does not taste bitter.