Disinfect the asparagus, cut into pieces of approximately 2 cm, cook them in boiling salted water for a few minutes until tender, saving 150 ml of the cooking water.
Melt the butter in a pan over medium heat, add the onion until it is golden brown.
Incorporate the Serrano Ham, sauté until it changes to a light color. Add the shrimp.
Add asparagus, increase the heat to medium-high, add the reserved cooking water, and wait until it evaporates.
I added cream, cheese, and a splash of milk over low heat for a few minutes. Remove and set aside.
Place about two liters of water in a large pot over high heat until it boils, add salt and a teaspoon of oil so the pasta doesn’t stick. Add the pasta to the pot and cook until al dente.
Strain and mix with the previously saved sauce.
Serve and enjoy this delicious pasta
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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