Shrimp Spaghetti and Asparagus Pesto

By Pattywak

Ingredients

• Spaghetti (I used about 12.5 oz dry for 4 people)
• 10.5 oz green asparagus
• 1 lb shrimps
• 1/2 fresh basil leaves
• 2 tbsp pine nuts
• 3 tbsp cognac
• 4.5 tbsp butter
• 4 garlic cloves
• 3/4 cup freshly grated parmesan
• Dash of fruity olive oil
• Maldon sea salt
• Freshly ground pepper
• Fleur de sel

Details

Servings 1
Adapted from latartinegourmande.com

Preparation

Step 1

To make the shrimps:

Start by cleaning the shrimps (remove heads and shells) ; keep a few intact for decoration.
Take a frying pan and melt 1.5 tbsp butter. When hot, add 1 chopped garlic clove.
Cook for 1 mn on medium to low heat without turning it brown, then add the shrimps and bring the heat to high. Cook until the shrimps are pink on all sides (only a few mns).
Away from heat and quickly, add the cognac and flambée the shrimps. Return to the stove and set aside, keeping them warm.

To prepare the vegetables and pesto:

Clean the asparagus (remove the end parts).
Blanch them for a few mns, then rinse under cold water. Cut the tips that you keep for the dish itself and keep the stems for the pesto.
In a food processor, mix together the 3 remaining garlic cloves, the basil, 3 tbsp of butter (soft), the pine nuts, a dash of Maldon sea salt, pepper and the asparagus stems.
Keep on the side.

To finish the dish:

Grate your parmesan cheese.
Cook your spaghetti Al Dente, as indicated on your package.
Take a large bowl and mix together the spaghetti with the pesto sauce and parmesan. Keep 2 tbsp of the pesto for decoration.
Take a plate and place a ring mold in the middle.
Start by placing spaghetti twirled around your fingers at the bottom, 2/3 to the top.
Add a layer of shrimps.
Finish with spaghetti and some pesto sauce on top.
Decorate with a few shrimps and asparagus.
Sprinkle with a dash of olive oil, fleur de sel which is sea salt! (a touch that I simply love), a few roasted pine nuts and serve.