I had some truffle butter portions in the freezer and I had picked up a punnet of Norfolk brown shrimp from Steve Hatt on one of my abortive swordfish runs, so these flavours were crying out to meet one another.
Linguine with Brown Shrimp, Asparagus & Truffle Butter
75g linguine
100g brown shrimp
100g asparagus, steamed until tender and cut into bite sized pieces
Cook the linguine in boiling salted water according to the pack instruction. When the linguine is nearly done, melt the truffle butter in a skillet and add the asparagus pieces and brown shrimp. Toss the in the pan to warm through, then add the cooked linguine and toss everything together.
Simple and delicious.
Truffle Butter
40g butter
35g black truffles, chopped fine
handful fresh parsley, finely chopped
squeeze of lemon juice
salt & pepper
Mash everything together and divide into 5 portions. Shape each portion into a coin and chill.
Nutrition Data per serving
Calories (kcal) 61.9
Carbohydrate (g) 0.6
Protein (g) 0.4
Fat (g) 6.4
Fibre (g) 0.4
Nutrition Summary for meal
Calories (kcal) 473.6
Protein (g) 36.7
Carbohydrate (g) 58.7
Fat (g) 9.8
Fibre (g) 3.7
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