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Pasta Flan With Shrimp And Asparagus

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB1, B2, B3, B9, B12, H, C, D, E
    MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 11 qts. water, divided

    2. Salt

    3. 3 oz. angel hair pasta, uncooked

    4. 3 eggs

    5. 1 c. whipping cream

    6. 1/2 tsp. nutmeg

    7. Pepper

    8. 1 c. Parmesan cheese, divided

    9. 1 1/2 lbs. thin asparagus spears, tough ends discarded, boiled for 3-5 min.

    10. 1 1/2 lbs. lg. shrimp, shelled, deveined, boiled

    11. 2-3 min. until pink and curled

    12. 6 tbsp. butter, melted

    13. 3 tbsp. lemon juice

    Instructions Jump to Ingredients ↑

    1. Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet.

    2. Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside.

    3. Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes.

    4. Serve with cooked shrimp and asparagus tossed with melted butter and lemon juice. To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus around each as a border.

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