Prawns, peas and pasta

This recipe is surprisingly good. The mint seems an odd herb to accompany seafood and garlic but it worked really well.

This is a variation of Brown shrimp, peas and pasta that I made when I could not manage to buy brown shrimp in the UK.

Home made pasta is the best to go with this dish. Do try it, you don't even need a pasta machine. Just roll it our flat and cut into rough strips with a knife.

Prawns, peas and pasta

Servings:	Serves 4
Calories per serving:	702
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review The home-made pasta makes this 5/5 It tastes as good as it looks Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 portions of Home made pasta, rolled flat and cut into rough rustic strips
• or 300g dried tagliatelle
• 300g fresh peeled prawns
• 500 g frozen peas
• 4 cloves of Garlic, peeled and crushed
• 2 tablespoons finely chopped mint leaves
• Juice from 1 lemon
• 3 tablespoons of butter or a mixture of butter and olive oil for the more health conscious.
• Salt and freshly ground black pepper

Method

1. Melt half of the butter in a pan, add the garlic and gently sauté until soft, don't allow it to burn or colour.
2. Add the prawns, half of the lemon juice and season with salt, pepper. Stir well to mix and then remove from the heat.
3. Meanwhile cook the peas until tender, either by microwaving or boiling - about 4 minutes
4. Cook the tagliatelle in salted boiling water until al dente
5. Drain the pasta and add to the prawns, Stir in the remaining lemon juice, butter and peas. Mix well, season and serve.

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