• Main Courses
  • Pasta

Linguine with Shrimp, Burrata, and Asparagus


Ingredients for 4 servings

  • 10.5 oz linguine (300g)
  • 1.1 lbs asparagus (500g)
  • 10.5 oz shrimp (300g)
  • 8.8 oz burrata (250g)
  • 1 shallot
  • 1 carrot
  • 1 lemon
  • 3 sprigs of fresh marjoram
  • Extra virgin olive oil (as needed)
  • Salt (as needed)


  1. Clean the shrimp and asparagus. In a saucepan, prepare the shrimp bisque with the shrimp shells, asparagus trimmings, carrot, shallot, garlic, and fresh marjoram. Toast gently, cover with cold water, and cook for 30 minutes. Strain and reduce by half.
  2. Slice the asparagus into rounds, blanch in slightly salted water for 3 minutes, then cool and drain. Set the tips aside. Blend the remaining asparagus with a ladle of shrimp bisque, extra virgin olive oil, salt, and white pepper until smooth and creamy.
  3. Dice the shrimp meat into tartare and marinate with olive oil, salt, white pepper, and lemon zest.
  4. Cook the linguine in plenty of salted water.
  5. Meanwhile, sauté the asparagus tips in a pan with a drizzle of oil, a clove of garlic, and a little salt. Add the shrimp bisque, remove the garlic. When the pasta is 2 minutes from being done, drain and finish cooking in the sauce, mixing in raw extra virgin olive oil.
  6. Plate the linguine over the warm asparagus cream, top with burrata, shrimp tartare, asparagus tips, fresh marjoram leaves, and lemon zest.

Enjoy your meal!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.