Creamy Prawn Tagliatelle with Bacon
with tarragon sauce
A recipe conveniently customised just to your liking.
Tags:
Quick
•Eat Me First
•Family Friendly
Allergens:
Cereals containing gluten
•Egg
•Wheat
•Crustaceans
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
5 grams
Tarragon
1 sachet(s)
Vegetable Stock
150 grams
Green Beans
160 grams
Prawns
(Contains: Crustaceans)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Lemon
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3182 kJ
Energy (kcal)761 kcal
Fat31.4 g
of which saturates14.9 g
Carbohydrate86.3 g
of which sugars7.4 g
Dietary Fiber8.3 g
Protein37.9 g
Salt3.1 g
Potassium355.8 mg
Calcium77.5 mg
Iron1.2 mg
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.
- When boiling, add the tagliatelle to the water and bring back to the boil.
- Cook until softened, 3-4 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
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, fry the bacon until browned, 3-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add the onion and green beans.
- 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 is too thick.
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 a lemon wedge.
