Prawn & Tarragon Tagliatelle

Prawn & Tarragon Tagliatelle

With Serrano Crisp Crumble

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Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)


2 slice

Serrano Ham

10 grams

Chicken Stock Paste

½ sachet

Wholegrain Mustard


1 sachet


20 grams



150 grams

Creme Fraiche


180 grams

King Prawns


200 grams

Fresh Tagliatelle

(ContainsEgg, Gluten)

20 grams


Not included in your delivery

½ tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2418 kJ
Energy (kcal)578 kcal
Fat35.0 g
of which saturates12.0 g
Carbohydrate46 g
of which sugars11.0 g
Dietary Fiber3 g
Protein31 g
Cholesterol0 mg
Salt3.2 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop a large saucepan of water on to boil with 0.5 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 cool and 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 crumble and serve the rocket salad on the side. Enjoy!