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King Prawns and Fresh Tagliatelle

King Prawns and Fresh Tagliatelle

with Creamy Lemony Pesto Sauce, Spinach and Tomatoes

Extra Rapid
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We love good King Prawns and Fresh Tagliatelle and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryMilkEggNutsCereals containing GlutenCrustaceans

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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

½ unit(s)


1 clove

Garlic Clove

1 unit(s)

Vegetable Stock Powder


150 grams

Creme Fraiche


1 sachet


(ContainsMilk, Egg, Nuts)

200 grams

Fresh Tagliatelle

(ContainsEgg, Cereals containing Gluten)

180 grams

King Prawns


1 bag(s)

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2130 kJ
Energy (kcal)509 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate42 g
of which sugars6.0 g
Protein27 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. b) Halve the tomatoes. c) Zest and halve the lemon. d) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) Once hot, add the tomatoes and garlic and cook, stir, until softened, 1-2 mins. c) Add the water (see ingredients for amounts) with the stock powder, stirring well to dissolve the stock. d) Add the crème fraîche, pesto and season with salt and pepper, bring to a simmer. e) Pour the boiling water to a large saucepan on a high heat with 0.5 tsp salt and bring back to a boil.


a) Add the tagliatelle (see ingredients to amounts) to the pan of boiling water and cook for 3 mins. b) Add the prawns and spinach to the sauce and cook, stirring, until the prawns are cooked and the spinach has wilted, 3-4 mins. c) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. d) Drain the tagliatelle in a colander then stir through the sauce with half the lemon zest and a squeeze of lemon juice, adding a splash of water if to loosen if it needs it. e) Divide between plates. Sprinkle the remaining lemon zest on top. Enjoy!