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August 17, 2021

Spaghetti with shrimps, basil, and mushroom puree

Ingredients (4 servings)

  • 1 box of spaghetti 340 gr
  • 1 bag of Épurée mushroom puree
  • 227 gr sliced mushrooms
  • 1 red onion, thinly sliced
  • 10 Brussels sprouts, cut in half
  • 225 g (½ lb) frozen peeled shrimp, thawed
  • ½ cup white wine
  • 12 chopped basil leaves
  • 2 tablespoons chopped parsley
  • 1 cup of cooking cream
  • Parmesan shavings
  • 10 asparagus spears
  • 3 cloves of chopped garlic
  • Olive oil
  • Salt and pepper

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta as directed on the package. Al dente! Drain, add a drizzle of oil, and set aside in the refrigerator.
    In a large frying pan, sweat and brown the mushrooms, onions, and Brussels sprouts.
  2. Add shrimp and garlic. Season with salt and pepper
  3. Deglaze with white wine and add cream. Reduce to desired consistency.
  4. In the meantime, break off the tough end of the asparagus and make ribbons with a peeler. Cut up the remaining asparagus and add to the pasta.
  5. Toss asparagus ribbons with basil and parsley. Season before serving.
  6. Add mushroom purée, asparagus, and whisk.
  7. Add the pasta to the sauce.
  8. Place the pasta on the plate and finish with the asparagus mixture and parmesan cheese.
  9. Enjoy your meal!

Suggestion

  • You can replace the mushroom puree with broccoli puree
  • Don’t hesitate to add cheese to your pasta
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