Delverde Lingue Pasta No.12
A thicker version of linguini yet it can be used the same way as linguini.
Durum wheat semolina pasta, produced with pure spring water of Verde river. From Delverde recipe, this pasta has excellent cooking yield, texture and chewability - the great "al dente" bite, dried at low temperatures with consistency ideal for everyday use. Its rough surface grasps the sauce better for a wonderful gourmet experience.
Packed in the practical packaging with satin film.
Delverde practices a culinary tradition that mastered the pasta-making craft. It has been producing top quality pasta since 1967.
How to Cook Lingue Pasta:
In a large pot, bring to boil 5 liters of water with 2.5 tsp salt.
Add pasta to the boiling water and cook for 11 minutes.
As with other pasta variety, lingue pasta is your source of carbohydrates or starch. It is low in sodium and free of cholesterol. It gives sustained energy and also provides nutrients, an essential part of a well-balanced diet.
Ingredients: Durum wheat semolina, water.
*Allergen information: contains wheat.
Storage: Store in a cool dry place. Refrigerate cooked pasta in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-5 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 1 year in the cupboard or in a cool dry place at room temperature.
Shrimp Lingue with Asparagus
1 pack Lingue pasta
1 pack Raw Shrimp (White Vannamei)
500 g asparagus, trimmed and cut
3-5 cherry tomatoes, cut in half
4 cloves garlic, minced
juice from 1 large lemon
1 tbsp lemon zest, grated
5 tbsp parsley, finely chopped
3 tbsp butter
3 tbsp olive oil
Salt and black pepper
Cook pasta according to instructions above. Drain then set aside.
In a deep pan, heat a tablespoon of olive oil and butter over medium-high heat.
Add asparagus and season with a pinch of salt and pepper.
Cook and stir occasionally until crisp tender. Remove from pan and set aside.
In the same pan, place the rest of the olive oil and butter.
Add minced garlic then the shrimp and saute.
Season with salt and black pepper.
Cook until shrimps are pink.
Add the lemon juice, lemon zest and parsley, mix well.
Turn off the heat.
Add pasta, asparagus and cherry tomatoes, toss to combine.
Place in a serving bowl and top with grated parmesan.
Serve and enjoy!