Creamy Prawn Tagliatelle with Bacon

• 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. 

• Place a pan over medium-high heat with a drizzle of oil. 
• Once the pan is hot, add the onion.
• Fry until starting to char, 2-3 mins. 

NOTE: Adding bacon? Fry in the hot pan until starting to brown, 3-5 mins, before adding the veg.

• 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 is too thick.