Creamy King Prawn and Serrano Ham Tagliatelle
with Honey Mustard Rocket and Chives
This Creamy King Prawn and Tarragon Tagliatelle takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Echalion Shallot
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
2 slice(s)
Serrano Ham
10 grams
Chicken Stock Paste
15 grams
Honey
8.5 grams
Wholegrain Mustard
(Contains Mustard)
150 grams
King Prawns
(Contains Crustaceans)
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
150 grams
Creme Fraiche
(Contains Milk)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.
Halve, peel and thinly slice the shallot. Finely chop the chives (use scissors if easier).
Peel and grate the garlic (or use a garlic press).
When the oven is hot, lay the Serrano ham onto a baking tray and bake on the top shelf until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.
While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.
Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 2-3 mins.
Meanwhile, in a medium bowl, combine the honey, mustard (see ingredients for amount) and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper. Set your dressing aside.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Roughly chop the walnuts.
Once the sauce has reduced, lower the heat and stir through the creme fraiche.
Bring back to the boil, then stir in the prawns and cook for 5-6 mins. Stir occasionally. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.
While the prawns cook, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander. Add to the prawn pan and toss to coat in the sauce. Remove from the heat, then stir through half the chives.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
When everything's ready, add the rocket and walnuts to the dressing bowl. Toss to coat.
Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham. Sprinkle over the remaining chives.
Serve the rocket salad alongside.
Enjoy!
