Creamy King Prawn, Asparagus and Serrano Ham Tagliatelle
with Honey Mustard Rocket and Chives
Our Creamy King Prawn, Asparagus and Serrano Ham Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Echalion Shallot
1 bunch(es)
Chives
100 grams
Asparagus
2 unit(s)
Garlic Clove**
2 slice(s)
Serrano Ham
10 grams
Chicken Stock Paste
15 grams
Honey
10 grams
Wholegrain Mustard
(Contains: Mustard)
225 grams
King Prawns
(Contains: Crustaceans)
20 grams
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
150 grams
Creme Fraiche
(Contains: Milk)
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May contain traces of: 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 1/2 tsp salt on to boil for the pasta.
Halve, peel and thinly slice the shallot. Finely chop the chives (use scissors if easier). Trim the asparagus and cut into thirds.
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: The prawns are cooked when pink on the outside and opaque in the middle.
While the prawns cook, add the tagliatelle and asparagus 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 and asparagus tagliatelle between your bowls and crumble over the crispy Serrano ham. Sprinkle over the remaining chives.
Serve the rocket salad alongside.
Enjoy!
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