Tagliatelle with Shrimp and Asparagus from The Classic Pasta Cookbook by Giuliano Hazan
Though several rules are broken here - mixing butter and olive oil, using butter and garlic together, and using butter with seafood, this is a luscious yet delicate seafood sauce that pairs perfect...
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Peeler
- Chef's knife
- Cutting board
Ingredients
- Salt
- 1 tablespoon garlic, finely chopped
- 12 ounces large shrimp, peeled, deveined, and cut in ½-inch pieces
- 12 ounces asparagus, tough bottoms cut off and stalks peeled
- 3 tablespoons extra virgin olive oil
- Tagliatelle made with 3 eggs and 2 ¼ cups flour
- 2 tablespoons butter
- Freshly ground black pepper
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