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  • Carole J Martin

Maison Pebe Zesty Paprika butter brown shrimp and courgette Tagliatelle

Updated: Oct 17, 2019



Serves 4

30g unsalted butter

4 pinches of Paprika

3 tablespoons olive oil

50g Brown Shrimp

1 courgette cut in to 2mm half moon rounds

3-4 garlic cloves

1-2 lemons

Handful fresh parsley finely chopped

400g Fresh Tagliatelle

Pinch of Chilli Flakes


Put a large pan of salted water on to boil. Cook the pasta according to the instructions then drain, reserving some of the cooking water.

zest and juice of one of the lemons


Meanwhile, heat a large frying or saute pan over a medium-high heat, add the butter, oil and paprika . Once the butter starts to form a surface foam, crush the garlic directly into the pan - season well. Then add the add the shrimp and courgettes.

Cook for around 2 minutes, then add the zest and juice of the lemon – keep tasting and adjust the seasoning if necessary.


Add the pasta and the reserved cooking water through the shrimp mixture. Cook over a low heat for a minute or so to combine the flavours.

Serve in a pasta bowl and scatter over the parsley and chillies with a wedge of lemon on the side.


Et voila – simple tasty dish for midweek


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