Creamy Tagliatelle With Prawns Recipe

About this recipe

A delightful pescatarian dinner featuring tender prawns and creamy tagliatelle, perfect for a satisfying evening meal.

Ingredients

• 250G Pasta Di Aldo Saffron Tagliatelle Egg Pasta, 250G
• 250G Shallot Onion - 250g
• - Filippo Berio Garlic Flavoured Olive Oil
• - Truffle Butter
• 50G Pepper Black Ground BWFO
• 200G Russells Tempura King Prawns
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Tata Salt

Instructions

1. 1. Bring a large pot of salted water to a boil and cook 10 oz of tagliatelle according to the package instructions. Drain and set aside.
2. 2. Finely chop 1 shallot. In a large skillet, heat 2 tbsp olive oil and 3 tbsp butter over medium heat. Add the shallot and sauté until it becomes translucent and lightly golden, about 3 minutes.
3. 3. Add 8 king prawns to the skillet and cook for 4-5 minutes, turning occasionally, until they are pink and fully cooked.
4. 4. Reduce the heat to low and gently stir in 1/2 cup double cream. Season with salt and pepper to taste, then turn off the heat.
5. 5. Add the cooked tagliatelle to the skillet and toss to coat the pasta evenly with the creamy prawn sauce.
6. 6. Serve immediately, garnished with fresh herbs if desired.