Linguine with Shrimp, Burrata, and Asparagus

• 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!