Mezze penne with prawns and asparagus
Instructions
Cook al dente the mezze penne in salted water.
In the prepared broth with vegetables and smells shrimp boil for 5 minutes.
Separately boil the asparagus and cut them into small pieces.
Shelled shrimp.
In a pan melt the butter and add prawns and asparagus.
Add the Whiskey, sprayed with the cream and add the mezze penne.
Sprinkle with Parmesan cheese and freshly ground pepper, and then jump all over high heat for 5 minutes, stirring well.
Ingredients and dosing for 6 persons
- 500 g of type mezze penne pasta
- 400 g of shrimp
- 400 g of asparagus
- Celery
- Carrot
- Onion
- Smells to the broth
- 10 cl of cream
- 2 tablespoons of whisky
- 6 tablespoons of parmigiano
- 50 g of butter
- Pepper
- Salt