Ingredients Jump to Instructions ↓

  1. 350 g spaghetti

  2. 1 tbsp olive oil

  3. 75 g pancetta , thinly sliced

  4. 200 g frozen peas , defrosted

  5. 1 small dried chilli , seeds removed, finely chopped

  6. 1 cloves garlic , sliced

  7. 100 g brown shrimps

  8. 1 tsp chopped flat leaf parsley

  9. 75 ml double cream

Instructions Jump to Ingredients ↑

  1. Cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain and reserve a few spoonfuls of the cooking water.

  2. Heat the olive oil in a large frying pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes until crisp and golden. Use a piece of kitchen roll to dab any excess fat from the pan then add the peas, chilli and garlic and cook for about a minute to heat through.

  3. Stir in the brown shrimps, parsley and cream and season with salt and black pepper. Stir for a minute to heat through then add the cooked spaghetti to the sauce.

  4. Toss everything together, adding a few spoons of the pasta cooking water to loosen the sauce if necessary. Serve.


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