9 Nov. 2021


Accords mets et vins

Recipe by : Le Fit Cook
Wine pairing : Chéreau Carré Muscadet Sèvre et Maine sur Lie
Output : 2 portions
Preparation time : 45 min
Cooking time : 35 min



  • 325 g shrimps 
  • 1 lemon (zest only) 
  • 2 tbsp (30 ml) flat-leaf parsley, chopped 
  • 1 tbsp (15 ml) dried chili flakes 
  • 1 tbsp (15 ml) honey 
  • 2 tsp (10 ml) ground paprika 

Pasta and asparagus 

  • 8 asparagus spears 
  • 2 portions of linguini 


  • ¼ butternut squash, cubed 
  • 4 cloves garlic 
  • ¼ cup (60 ml) pasta cooking water 
  • ¼ cup (60 ml) coconut milk (or milk of your choice) 
  • 3 tbsp (45 ml) grated Parmesan cheese 
  • 1 lemon (juice only) 
  • 2 tsp (10 ml) ground turmeric 

Linguine sauce crémeuse aux crevettes épicees Chereau Carree


  1. Place squash cubes and garlic cloves in a pot of boiling salted water. Cook for 15 minutes. Remove from pot and place in blender with all other sauce ingredients. Season with salt and pepper and purée to a smooth sauce. Set aside. 
  2. In the same pot, cook pasta. Drain and return to the pot. Add the sauce and mix well. 
  3. Place all the shrimp and asparagus ingredients on a plate. Add a drizzle of oil, season with salt and pepper and mix well. 
  4. Place the contents of the plate in a frying pan sprayed with oil over medium heat. Cook for 5 minutes. Add a dash of lemon juice at the end of cooking. 
  5. Serve pasta in creamy sauce with grilled shrimp and asparagus. 


If necessary, add a few extra spoonfuls of pasta cooking water to lighten the sauce. This starch-rich water will also help the sauce coat the pasta well.