Fettuccine and shrimp in asparagus cream

pasta fettuccine gamberi asparagi e spinaci

Fettuccine and shrimp in asparagus cream

On vacation, flavors are even better!

Perhaps it’s because we’re on vacation, surrounded by the sea, warm sand, cheerful friends, and the sheer joy of being here in Jesolo.

Or maybe it’s simply because in Germany, there’s always a multitude of guests and friends who appreciate those traditional, flavorful tastes and have a desire to enjoy good company.

But, I must confess, we also love preparing delicacies and meals that are so full of flavor, taste, freshness, and authenticity.

It’s no coincidence that nearly all the ingredients here are sourced locally, almost at zero kilometers, always incredibly fresh and healthy.

Today, for you, a delicacy that embodies the strong essence of summer: fettuccine with shrimp in asparagus cream!

pasta fettuccine gamberi asparagi e spinaci


• 400g fresh egg fettuccine
• 200g cucumbers
• 200g fresh shelled peas
• 130g fresh spinach
• 12 large shrimp
• 11 tips of green asparagus
• 1 lime
• Vegetable broth
• Extra virgin olive oil
• Salt
• Pepper to taste

Disegno per bambini di un tacchino che mangia una torta con le posate

To prepare the fettuccine and shrimp with asparagus cream, peel the cucumbers, set aside the peels, and cut them into pieces.

Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper, and the juice of 1/2 lime for 30 minutes.

Blanch the cucumber peels in boiling salted water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.

Peel the asparagus and cook three of them with 1 glass of broth for 5 minutes; season with salt, if needed, and blend them in a mixer to obtain a cream.

Cut the remaining asparagus lengthwise into thin strips.

Peel the shrimp, remove the dark vein, and sauté them in a pan with a drizzle of oil for 30 seconds; season with salt and pepper and remove from the pan.

Boil the fettuccine in plenty of salted water until they float to the surface.

At the same time, cook the spinach, asparagus strips, cucumber peels with the juice of 1/2 lime, 2 tablespoons of fettuccine cooking water, a pinch of salt, and a grind of pepper for 2-3 minutes.

Season the fettuccine with the asparagus cream, plate them, and add the shrimp, all the vegetables, peas, marinated cucumber pieces, grated lime zest, and, if desired, a few leaves of lemon balm.

Enjoy your meal, my friends! 😋🤗😎

Lo staff dell’Hotel Germania è sempre pronto ad aiutarti.