Shrimp and Mushroom Tagliatelle with a Creamy Parsley Sauce

Shrimp and Mushroom Tagliatelle with a Creamy Parsely Sauce

Portion: 2 

Ingredients

Butter (some - I don't know I haven't got the hang of measuring butter - just add it until it smells good - right?)

Mushrooms (2 handfuls sliced)

150g Prawns 

2 handfuls of finely chopped parsley 

1 Chopped Garlic Clove 

284ml Cream (I use elmlea double light)

200g Tagliatelle Pasta

Salt and Pepper to taste

Dinners in the winter need to be three things; cheap, filling and easy. This one ticks all the boxes really - and seeing as I have started to eat a lot more fish I thought I would share this tasty dish that takes very little  preparation and is quick from pan to plate (or bowl).

1) Boil water in a pan and add the pasta

2) In a separate pan melt the butter and fry garlic and mushrooms (around 5 minutes)

3) Add prawns and cream and stir.

4) Once pasta is cooked (around 10-15 minutes) drain away the water and add to the other pan with the rest of the mixture. 

5) Stir the pasta into the cream mixture, sprinkle the chopped parsley over the mixture and continue to stir.

6) Once dished up individually add salt and pepper to taste

Pretty simple and yet delicious.