A version of this dish from Nigel Slater. You can use small brown shrimp as an alternative to the prawns.
Instructions
- Bring a deep pan of water to the boil and salt it generously. Add the pasta, cook for about nine minutes until al dente, then drain.
- While the pasta is cooking, roughly chop the peas. Cut the prawns in half down their backs. Melt the butter in a shallow pan, add the oil and then the prawns, letting them cook for two minutes till they curl and turn opaque.
- Finely chop the dill fronds. Add the chopped peas, a seasoning of salt and black pepper then continue cooking for a minute or two before adding the drained pasta and dill. Serve immediately.
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