Tagliatelle with Brown Shrimp and Peas (4)

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.

Tagliatelle with Brown Shrimp and Peas (4)
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Tagliatelle with Brown Shrimp and Peas (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. Cook the peas in boiling salted water until tender. Drain and add to the shrimps.
  3. Cook the tagliatelle in boiling salted water until al dente. Drain and add to the shrimp and peas.
  4. Add the mint and the remaining butter and lemon juice. Toss well, check the seasoning and serve.
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