Name: Linguine con salsa di gamberetti e piselli (Linguine with prawns and peas)
Yield: Serves 4
Cuisine: Italy
Ingredients: 250 g/9 oz/1¾ cups shelled peas or frozen petits pois, thawed; 40 g/1½ oz/3 tbsp unsalted butter; 3 tbsp olive oil; salt and freshly ground black pepper; 350 g/12 oz linguine; 125 ml/4 fl oz/½ cup double (heavy) cream; 3–4 drops green Tabasco sauce; freshly grated Parmesan, to serve (optional); 250 g/9 oz fresh peeled prawns (shrimp) or frozen prawns, thawed; 2 tbsp dry sherry; 2 shallots, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

For this recipe you can use cooked peeled prawns to save time. It is a good recipe to make if you have a pack of them in the freezer.

Ingredients

250 g/9 oz/1¾ cups shelled peas or frozen petits pois, thawed
40

Europe
Italy
Naples
Fish course
Pescatarian
Pasta
Venice
Mediterranean

Method

If you are using fresh peas, cook them until barely tender by simmering them, covered, in 125ml/4fl oz/½ cup water with a third of the butter for about 5 minutes. If you are using frozen peas, boil them for about 1 minute.

Heat the remaining butter and the oil in a large frying pan. Add the shallots and cook for 2–3 minutes, stirring frequently. Add the prawns and the peas, and after a

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