Creamy King Prawn and Chive Tagliatelle
with Crispy Serrano Ham Crumb and Honey Mustard Rocket
- Mustard
- Nuts
- Milk
- Crustaceans
- Egg
- Cereals containing gluten
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
This Creamy King Prawn and Chive Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
1
Red Onion
1
Garlic Clove
1
Chives
2
Serrano Ham
10
Chicken Stock Paste
8.5
Wholegrain Mustard
(Contains: Mustard)
15
Honey
20
Walnuts
(Contains: Nuts May be present: Peanut, Sesame, Nuts)
150
Creme Fraiche
(Contains: Milk)
225
King Prawns
(Contains: Crustaceans)
200
Fresh Tagliatelle
(Contains: Egg, Cereals containing gluten)
20
Wild Rocket
Not included in your delivery
½
Olive Oil for the Dressing
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier). 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.
While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the onion 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 chives and chicken stock paste into the pan, then bring to the boil for 1-2 mins.
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. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts, then add them to the bowl. Set aside.
Once the sauce has come to a boil, 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.
Whilst 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 stir through the creamy prawn sauce. TIP: Add a splash of water if it's a little dry.
When everything is ready, pop the rocket into the bowl of dressing and toss to dress well. Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham. Serve with the rocket salad alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy prawn tagliatelle is widely praised for its rich, satisfying flavour; the crispy Serrano ham topping is a particular highlight, adding a salty, crunchy finish. Some found the sauce a touch bland and suggest a pinch of chilli or a squeeze of lemon to lift it.
- Ease of prep: This is a quick and straightforward dish that comes together with minimal effort, making it a great choice for busy evenings.
- Suggestions: If the sauce feels too rich, reduce the crème fraiche slightly and add a little extra stock to balance it; frying the Serrano ham in the pan rather than using the oven is a handy alternative. Adding a splash more pasta water than suggested can help loosen the sauce and prevent it from becoming stodgy.
- Next-day meals: Portion opinions are mixed — some found it generous with plenty of prawns, while others felt the pasta outweighed the other elements and suggest pairing with an extra side salad.
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