Recipe: Heat the butter in a frying pan and saute the shallots and garlic. Add the asparagus and baby shrimp, and deglaze with the white wine. Add the lobster bisque, cooking cream and fresh thyme and reduce the sauce to almost half. Boil the fusilli according to package instruction and toss them with the lobster - cream sauce. Season the pasta to taste and serve. This recipe serves 4.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!