Prawn & Tarragon Tagliatelle
with Serrano Crisp Crumb
.
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
Echalion Shallot
1
Garlic Clove**
1
Tarragon
2
Serrano Ham
10
Chicken Stock Paste
8.5
Wholegrain Mustard
(Contains: Mustard)
15
Honey
20
Walnuts
(Contains: Nuts May contain traces of: 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
Utensils
Instructions
Preheat your oven to 200°C. Pop a large saucepan of water on to boil with 1/2 tsp of salt. 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, pop the serrano ham onto a baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Crumble the serrano when it's cooled set aside.
Meanwhile, heat a splash of oil in a large frying pan on a medium-high heat. When hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for a further minute. Add the water (see ingredients for amount), chopped tarragon and chicken stock paste. Stir together, bring to a boil and cook for 1-2 mins.
Meanwhile, pop the mustard (see ingredients for amount), honey and olive oil (see ingredients for amount), and a pinch of salt and pepper into a bowl, mix. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts and pop them into the bowl too. Set aside
Once the sauce has come to a boil, turn the heat down to a simmer. Add the creme fraiche and king prawns, stir to mix well and simmer until the prawns have cooked through, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when they are pink all the way through.
Whilst the prawns cook, add the pasta to the pan of boiling water and cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.
Pop the rocket into the bowl with the walnuts and mustard dressing, mix well to dress. Stir the pasta through the creamy prawn sauce. TIP: Add a splash more water the sauce is dry. Share between your plates. Top with serrano crumb and serve the rocket salad on the side. Enjoy!
