Pasta, shrimp and asparagus in a white wine sauce

This springtime pasta recipe is easy to make but full of flavours.

2 servings

Whole wheat pasta, fusilli or penne, for 2

About 200 g cooked shrimp

About 6- 8 sprigs of green asparagus

Olive oil

1 shallot, minced

1 clove garlic, minced

200 ml white wine

2 tbsp. crème fraiche 15% fat or cream

Freshly ground black pepper

Fresh herbs to decorate

Start with sautéing the shallot and garlic in 2 tbsp. olive oil in a saucepan. Add the wine and continue cooking until reduced by almost half. Just before serving, add the black pepper and whisk in the crème fraîche.

Peel and trim the asparagus. Cut them into about 4 cm long pieces. Warm 2 tbsp. olive oil in a skillet and sauté the asparagus for about 10 minutes until soft.

Cook the pasta according to the advice on the package. Drain and add to the skillet with asparagus.

If the shrimp are very large, cut them into halves. Add to the skillet for 1- 2 minutes to be reheated. 

Divide the sauce into the bottom of two bowls. Fold in the pasta, shrimp, and asparagus. Decorate with some fresh herbs.

Mont Falourde from Bairols

The well visible but less visited summit of Mount Falourde (1306 m) can be best reached from the perched village of Bairols (850 m). Situated 7 km northwest of the confluence of the Tinée and Var rivers, the mountain’s southern flank is steep and precipitous. The northern face is mostly forested.

From Pont de Clans in the Tinée Valley, we drove to Bairols with a spacious   parking just before the village. The road was good albeit narrow in places with little traffic.

Start of trail to M Falourde

Bairols

Leaving Bairols

Mont Falourde

Nearing Pointe de l'Adret

Next to Pointe de l'Adret

Tinée and Var Valleys

Nearing Mont Falourde

Tinée Valley seen from M Falourde