This is a generous serving of brown shrimp for one, but they are such a treat. If you’re doubling up the recipe the same amount will stretch to serve 2.
Step 1Cook pasta in a large pan of boiling water for 10min, or according to pack instructions, until al dente.
Step 2Meanwhile, melt butter in a frying pan over medium heat. Add shallot and cook for 5min, until softened. Turn up heat to high, add samphire, shrimp, lemon zest and cayenne to pan and fry, stirring, for 2min until samphire is just tender.
Step 3Add stock to frying pan and bubble for 2min. Drain pasta and add to frying pan. Toss to coat, season with plenty of black pepper and a squeeze of lemon juice (it probably won’t need salt as the samphire is salty) and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
