https://www.hellofresh.co.uk/recipes/creamy-king-prawn-and-tarragon-tagliatelle-6246d9e6fd116a1d564d83d7https://operations.hellofresh.com/culinary/recipes/ie/6cb818d0-e227-42e7-bbcb-0432adaf5290/edit?language=en-IE
The quantities provided above are averages only.
250 grams
Fresh Tagliatelle
5 grams
Tarragon
1 sachet(s)
Vegetable Stock
150 grams
Green Beans
150 grams
Prawns
(Contains Crustaceans)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Lemon
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Zest half a lemon (per 2P). Cut into thick wedges.
Trim the green beans.
Place a pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the onion and green beans and fry until starting to char, 2-3 mins.
Add creme fraiche, garlic, half the tarragon, 50ml water (per 2P) and stock to the pan.
Season with salt and pepper and stir to combine.
Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
Stir the prawns into the sauce.
Simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Add another splash of water if the sauce needs loosening.
Toss the drained pasta and lemon zest through the sauce.
Season to taste with a squeeze of lemon juice, salt and pepper.
Divide the prawn pasta between bowls.
Garnish with remaining tarragon and lemon wedge.