Creamy King Prawn and Tarragon Tagliatelle
with Crispy Serrano Ham and Honey Mustard Rocket
This Creamy King Prawn and Tarragon Tagliatelle takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
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 war 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.
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 bunch(es)
Tarragon
2 slice(s)
Serrano Ham
10 grams
Chicken Stock Paste
8.5 grams
Wholegrain Mustard
(Contains Mustard)
15 grams
Honey
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
150 grams
Creme Fraiche
(Contains Milk)
150 grams
King Prawns
(Contains Crustaceans)
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain 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. 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, lay the Serrano ham 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.
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), chopped tarragon and chicken stock paste, then bring to the boil for 1-2 mins.
Meanwhile, pop the mustard (see ingredients for amount), olive oil for the dressing (see pantry for amount) 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. Loosen with a splash of water if it's a little thick.
Roughly chop the walnuts, then add them to the dressing. Set aside.
Once the sauce is boiling, turn the heat down to a simmer and stir in the creme fraiche.
Bring back to the boil, then stir in the prawns and cook for another 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
While 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, add a splash of pasta water to the sauce if it's a little too thick, then drain the tagliatelle in a colander.
Add to the pan of sauce and toss well to coat.
When everything's ready, add the rocket to the bowl of dressing and toss to coat.
Share the prawn tagliatelle between your bowls and crumble over the crispy Serrano ham.
Serve with the rocket salad alongside.
Enjoy!
