To prepare the pasta:

1. Cook the tagliatelle according to the packing instructions.
2. Usually this takes about 12 minutes. Drain and rinse under cold water. Mix the pasta with a teaspoon oil after rinsing to avoid it sticking together.

To prepare the shrimp:

1. Ensure the shrimp are dry, if not, pat dry with kitchen paper.
2. Season with salt and pepper.

To complete the dish:

1. Cut the apples in half and slice into half- moon slices.
2. Heat the butter with the olive oil in a skillet to high heat, add the shrimp and fry, while moving them around, for ½ to 1 minute. Shrimp cook really quickly and frying too long will make them rubbery.
3. Remove the shrimp from the pan with a slotted spoon and keep aside.
4. Reduce the heat to medium, add the onions and fry for 1 minute.
5. Add the apple slices, followed by the curry powder and mix well.

6. Fry for 1 or 2 minutes or until the apples have softened a little.
7. Add the cream to this mixture and bring to a boil. When the cream comes to a boil, lower the heat and simmer for 1 to 2 minutes or until the cream thickens a little.
8. Add the tagliatelle to the sauce and toss to combine.
9. Ensure the pasta is well heated through.
10. Turn off the heat.

To serve the dish:

1. Divide the pasta over 4 individual plates or bowls and top with the shrimp.
2. Garnish each plate with a sprig of green and serve the dish hot.