Prawns sauteed with asparagus and white wine make an elegant and delicious topping for pasta. Lemon and chilli flakes add bite.
I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper, but the recipe stated to taste. I would do this again, but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing. - 12 Apr 2008 (Review from Allrecipes USA and Canada)
This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe! - 08 Feb 2011 (Review from Allrecipes USA and Canada)
I added a can of diced tomatoes, partially drained, sliced mushrooms and a red bell pepper cut in 1 inch pieces matching the asparagus. This is a definite repeater in our house. - 13 Jan 2011 (Review from Allrecipes USA and Canada)