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Tagliatelle with Gulf Shrimp and Field Peas
Recipe courtesy La Petite Grocery
- Total Time:
- 40 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- Salt
- 12 ounces fresh tagliatelle
- 1 pound fresh Gulf shrimp (the bigger the better)
- 4 ounces cooked black-eyed peas
- 4 ounces cooked soybeans
- 4 ounces (1 stick) unsalted butter
- 1/4 cup lemon juice
- 1 tablespoon minced chives
- White pepper
- 1 tablespoon picked oregano, for garnish
- Finely grated piave vecchio cheese, for garnish
Directions
Place a large pot of water over high heat, bring to a boil and add salt. Cook the tagliatelle until al dente. Drain and keep warm.
Put 1/2 cup of water in a large saucepan and bring to a simmer over medium-high heat. Add the shrimp and gently cook through. Add the peas and soybeans to warm. Lower the heat and swirl in the butter. Add the reserved pasta, lemon juice and chives and gently toss together. Add salt and white pepper to taste. Serve garnished with oregano and piave vecchio.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.