🍝✨ Elegant, fresh, and creamy — linguine with langoustines, burrata, and asparagus brings spring flavors and seaside luxury to the table. 🦐🌿🍋 @sebastian_fitarau#Linguine #Scampi #Burrata #Asparagus #ItalianRecipe #giallolovesitaly Ingredients (serves 4) 10.5 oz linguine (300 g) 1.1 lb asparagus (500 g) 10.5 oz langoustines/scampi (300 g) 8.8 oz burrata (250 g) 1 shallot 1 carrot 1 lemon 3 sprigs fresh marjoram Extra virgin olive oil, as needed Salt, as needed White pepper, as needed 1 garlic clove Method Clean the langoustines and asparagus. In a saucepan, make the langoustine bisque using the 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. Slice the asparagus into rounds. Blanch for 3 minutes in lightly salted water, then cool and drain. Set the tips aside. Blend the remaining asparagus with 1 ladleful of langoustine bisque, extra virgin olive oil, salt, and white pep...