Shrimp with Carrot Tagliatelle and Peas

Ingredients

• 200 g peas (fresh split or frozen)
• Salt
• 500 g carrots with bright green tops (5 carrots)
• 30 g pine nuts (2 tbsp)
• 400 g shrimp, kitchen ready, headless and shell removed
• 2 tbsp olive oil
• 2 tbsp Asian chili sauce
• Pepper
• 2 tsp pink peppercorns

Instructions

1. 1.

   Cook peas in boiling salted water for 5 minutes, shock with cold water and drain.

2. 2.

   Peel, peel, and slice carrots into thin strips with a vegetable peeler; trim green tops, rinse, dry, and set aside. Cook carrot strips in boiling salted water for 2 minutes, then shock with cold water and drain.

3. 3.

   Toast pine nuts in a hot pan over medium heat without oil until fragrant.

4. 4.

   Meanwhile, pat shrimp dry. Heat oil in a large non-stick skillet. Sauté shrimp over medium heat for about 2 minutes on each side.

5. 5.

   Season shrimp with chili sauce, salt, and pepper. Add pine nuts, peas, and pink peppercorns; cook while stirring for another 2–3 minutes. Plate carrot tagliatelle with the shrimp and sprinkle over green carrot tops.