A recipe from Angela Hartnett
Ingredients
- 350 g farfalle pasta
- 15 g butter
- 1 plump garlic clove peeled and crushedcrushed
- 100 g frozen peas
- 150 g peeled brown shrimps
- Zest of 1 lemon and juice of ½
- 3 tbsp chopped dill
- 30 g grated Parmesan to serve
Servings:
Instructions
- Bring a large pan of salted water to the boil and cook the farfalle as per the packet instructions.
- While the pasta is cooking, melt the butter in a large sauté pan or deep frying pan (large enough to hold the pasta later), and add the garlic, cooking it until soft.
- Just before the pasta is done, add the peas to the garlic and allow them to defrost in the heat, then add the shrimps and toss together.
- Drain the pasta, reserving a few spoonfuls of the cooking water. Add the pasta to the shrimps, along with the reserved cooking water, the lemon zest and juice, and the chopped dill. Give everything a mix and serve with the grated parmesan.
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