A recipe from Fay Maschler’s “Eating In”.The quantities can be easily increased or decreased according to numbers.
Ingredients
- 6 oz farfalle or similar dried pasta
- 2 small cartons potted shrimps
- 4 tbsps double cream
Servings:
Instructions
- Cook the pasta in plenty of boiling salted water ,according to packet instructions , until al dente. Drain well and decant into a warm bowl.
- Stir in the potted shrimps and the double cream and stir well. Serve immediately.
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