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Brown shrimp pasta with garlic and chives
- Published: 3 Jul 15
- Updated: 18 Mar 24
This simple midweek pasta recipe uses few, but tasty, ingredients including brown shrimp, butter, garlic and lemon.
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Our linguine with spinach, courgettes and brown shrimp puts an extra elegant twist on this easy pasta dish.
-
Serves 4
-
Hands-on time 20 min
Ingredients
- 400g linguine
- 30g unsalted butter
- 2 tbsp olive oil
- 90g pack brown shrimp (widely available)
- 3-4 garlic cloves
- 1-2 lemons
- Handful fresh chives
To serve (optional)
- Bitter leaf salad
Method
- Boil the pasta in a large pan of salted water until al dente. Drain, reserving a ladleful of the cooking water.
- Meanwhile, heat a sauté pan over a medium-high heat, then add the butter and oil. Once the butter starts to foam, toss in the shrimp. Crush the garlic into the pan and season well. Cook for around 2 minutes or until the garlic smells fragrant, then add the zest and juice of one of the lemons. Taste and adjust the seasoning if necessary.
- Stir 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. Finely chop and scatter over the chives, then taste and add more lemon juice if you think it needs it. Serve with a bitter leaf salad, if you like.
- Recipe from June 2015 Issue
Nutrition
- Calories
- 460kcals
- Fat
- 12.1g (4.8g saturated)
- Protein
- 17.8g
- Carbohydrates
- 71.3g (3.4g sugars)
- Fibre
- 4.1g
- Salt
- 2.2g
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