Creamy Prawn & Fresh Tagliatelle
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Creamy Prawn & Fresh Tagliatelle

with tarragon sauce

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)1122 kJ
Energy (kcal)268 kcal
Fat15.3 g
of which saturates8.6 g
Carbohydrate20.9 g
of which sugars7 g
Dietary Fiber2.8 g
Protein16.3 g
Cholesterol78 mg
Salt2.06 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Grater
•Colander

Cooking Steps

1

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

2

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.

3

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. 

4

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.

5

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.

6

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.