Tagliatelle with Gulf Shrimp and Field Peas

Name: Tagliatelle with Gulf Shrimp and Field Peas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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