This is such a classic combination and I have cooked several versions. This is from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
Ingredients
- 320 g tagliatelle
- 300 g brown shrimps
- 500 g frozen peas
- 2 plump garlic cloves peeled and finely chopped
- 2 tbsps mint leaves coarsely chopped
- 1 lemon squeezed
- 150 g unsalted butter
Servings:
Instructions
- Melt half the butter in a thick bottomed pan and add the garlic. Fry until soft then add the shrimps. Stir to combine, then season and add half the lemon juice.
- Cook the peas in boiling salted water until tender. Drain and add to the shrimps.
- Cook the tagliatelle in boiling salted water until al dente. Drain and add to the shrimp and peas.
- Add the mint and the remaining butter and lemon juice. Toss well, check the seasoning and serve.
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