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Lemon and green asparagus penne cooked like a risotto (pastasotto), shrimps flambéed in cognac |

Risotto, Pasta and Rice, Fish, Seafood & Shellfish

A simple and fresh recipe, Pastasotto, penne cooked like a risotto with shrimps

Note

You can vary the type of pasta according to that you already have at home.

Ingredients

Recipe for 4 servings

For the pastasotto

300 Gr

Penne rigate

600 Ml

Fish stock

1 Bunch(es)

Green asparagus

1 Unit(s)

Onion

1 Clove(s)

Garlic

1 Unit(s)

Lemon

30 Gr

Pine nuts

50 Gr

Parmigiano reggiano

100 Ml

White wine

1 Handful(s)

Arugula salad

1 Tsp

Chili paste (sriracha)

For the shrimps

12 Unit(s)

Non-peeled jumbo shrimps

100 Ml

Cognac

Preparation time: 30 min

General preparation

Chop the white onion. Cut the asparagus bevel. Chop garlic. In a saucepan, boil salted water. In another saucepan, heat the fish stock. Toast the pine nuts. Zest and squeeze the lemon juice. Perform parmesan shavings with a vegetable peeler.
For the pastasotto

In a wok, sweat the onions in olive oil, then add the Penne Rigate. When the pasta is pearl (that is to say, coated with olive oil), deglaze with white wine, add the garlic then let reduce. After that, wet it up with the hot fish stock and cook covered. Add broth as many times as necessary, until completely cooked pasta (like risotto).Cook the asparagus in boiling salted water for 1-2 min. Then plunge them into ice water to stop cooking and to retain their color. When the pasta is cooked, immediately add the juice and lemon zest, cooked asparagus tips and roasted pine nuts and season. You can add a few drops of chili paste on your taste.
Preparation of flambéed shrimps

In a hot skillet, place at the last moment shrimp seasoned with salt and pepper in a little olive oil. Cook 1 minute on each side, then flambé with Cognac.
To serve

Arrange the pastasotto in deep plates, garnish with a few arugula leaves and parmesan shavings, then add the shrimp all around.