Tagliatelle with Gulf Shrimp and Field Peas
Tagliatelle with Gulf Shrimp and Field Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 607
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 37
- Cholesterol
- 306
- Sodium
- 698
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 607
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 37
- Cholesterol
- 306
- Sodium
- 698
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.
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