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Creamy King Prawn and Tarragon Tagliatelle

Creamy King Prawn and Tarragon Tagliatelle

with Crispy Serrano Ham Crumb and Honey Mustard Rocket

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This Creamy King Prawn and Tarragon Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:MustardNutsMilkCrustaceansEggCereals containing gluten

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)

Tarragon

2 slice

Serrano Ham

10 grams

Chicken Stock Paste

8.5 grams

Wholegrain Mustard

(ContainsMustard)

1 sachet

Honey

20 grams

Walnuts

(ContainsNuts)

150 grams

Creme Fraiche

(ContainsMilk)

225 grams

King Prawns

(ContainsCrustaceans)

200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing gluten)

20 grams

Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

½ tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2760 kJ
Energy (kcal)660 kcal
Fat37.6 g
of which saturates17.0 g
Carbohydrate45.5 g
of which sugars10.8 g
Protein35.4 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Garlic Press
Frying Pan
Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
When the oven is hot, lay the Serrano ham out on 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.

2

While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.
Stir the water for the sauce (see ingredients for amount), chopped tarragon and chicken stock paste into the pan, then bring to the boil for 1-2 mins.

3

Meanwhile, pop the mustard, olive oil for the dressing (see ingredients for both amounts) and honey into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper, then mix together. Loosen with a splash of water if it's a little thick.
Roughly chop the walnuts, then add them to the dressing. Set aside.

4

Once the sauce is boiling, turn the heat down to a simmer.
Stir the creme fraiche and king prawns into the pan, then simmer until the prawns have cooked through, 3-4 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

5

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, then add to the creamy prawn sauce and stir well to combine. Add a splash of water if you feel it needs it.

6

When everything is ready, pop the rocket into the bowl of dressing and toss to coat. Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham. Serve with the rocket salad alongside. Enjoy!

When everything is ready, pop the rocket into the bowl of dressing and toss to coat.
Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham.
Serve with the rocket salad alongside. Enjoy!