Maria Rita D’Ancona sent us the recipe of her farfalle pasta with asparagus cream and shrimps from Gallipoli.
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500 gr asparagus
1 kg shrimps from Gallipoli
400 gr farfalle pasta
2 garlic cloves
1/2 glass of white wine
In a frying pan sautee the garlic in the olive oil. When the garlic is golden remove it and add the asparagus, cut into chunks. Cook for 10 minutes, stirring occasionally. Add salt and white wine, continue cooking for about 20 minutes. Remove the asparagus, make a cream using the mixer and keep aside. In the same frying pan add the shrimp and eventually cover with white wine for about 2 minutes. Add the asparagus cream and season with pepper. Cook for another 5 minutes.
Season your farfalle pasta and serve hot.