Maison Pebe Zesty Paprika butter brown shrimp and courgette Tagliatelle
Updated: Oct 17, 2019
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
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
#shellfishsrecipe #food #fishrecipe #maisonpeberecipes #yummy #bonappetite #learntocook #simplecooking #foodforthought #eatwell #eathealthy #shellfishpasta #pastarecipe #brownshrimps #culinary #f52foodgram