January 24, 2014 by dgarnett2013
Tagliatelle, brown shrimp, pea: River Cafe Two Easy by Rose Gray and Ruth Rogers
- 400g tagliatelle
- 300g brown shrimps
- 500g frozen peas
- 2 garlic cloves
- 2 tabs mint leaves
- 1 lemon
- 150g unsalted butter
Peel and finely chop the garlic.
Coarsely chop the mint. Squeeze the lemon.
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 until tender in boiling salted water. Drain and ad to the shrimps.
Cook the tagliatelle in boiling salted water until al dente. Drain and add to the shrimps and peas. Add the mint and the remaining butter and lemon juice, toss well, check the seasoning, and serve.
Annabelle and Rose. Blue shrimps.