Pappardelle with shrimps and asparagus
Challenging
Serve hot
Pappardelle with langoustines
Easy
Serve hot
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Ingredients
- Pappardelle (ref. A20) - 300 g (6 nests)
- Scampi Crema (ref. H9) - 130 g
- Langoustines (rinse) - 3 st.
- Brunoise of vegetables (carrot, zucchini, red pepper) - 40 g
- Saffron (threads - adjust the quantity if using saffron powder) - 0,5 g
- Olive oil - 1 csp.
- Salt and pepper
Preparation
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Ingredients
- Pappardelle (ref. A20) - 300 g (6 nests)
- Scampi Crema (ref. H9) - 130 g
- Langoustines (rinse) - 3 st.
- Brunoise of vegetables (carrot, zucchini, red pepper) - 40 g
- Saffron (threads - adjust the quantity if using saffron powder) - 0,5 g
- Olive oil - 1 csp.
- Salt and pepper
Pappardelle with langoustines
Preparation
Fry the langoustines in a pan with olive oil and add t the end the vegetable brunoise. Keep everything warm once the langoustines are cooked. Put the Scampi Crema sauce in a pan and stir the saffron into the sauce (keep apart some saffron threads as garnish), reheat over low heat and season if necessary.
While the sauce is heating, reheat the pappardelle nests in lightly salted boiling water for 75 seconds and drain. Once drained, add the pasta to the sauce, then stir well.
Arrange the pappardelle on a warm dish with the langoustines and vegetable brunoise on it. Garnish with a few saffron threads.
Cold line preparation
Let the pappardelle nests thaw, taking into account all food safety rules.
Mix the saffron with the cold sauce and adjust the spices if necessary (we recommend using saffron powder, which mixes better in the cold sauce than the saffron threads).
Arrange the langoustines on a perforated GN tray and season lightly. Steam for 3-5 minutes (time varies depending on size) at 95°C with 100% steam. When the langoustines are cooked, set them aside in a cold room.
Stir-fry the vegetable brunoise in a pan with olive oil or in the steamer. Set aside in the fridge.
Mix the thawed pappardelle with the cold saffron sauce.
Divide the pasta sauce mixture in bowls and garnish with the langoustines and the vegetable brunoise.