Creamy tagliatelle, made with juicy king prawns and a zesty white wine and cream sauce.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Italian

    Tagliatelle with Prawns & Asparagus

    Recipe Information

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    8 coils Specially Selected Tagliatelle – about 220g

    200g Specially Selected Jumbo King Prawns

    100g Specially Selected Asparagus Tips

    1 large Clove of Garlic, peeled and finely chopped

    200ml Double Cream

    80ml Baron St Jean White Wine

    6g Fresh Parsley, chopped

    12ml The Pantry Lemon Juice

    Black Pepper

    Specially Selected Parmigiano Reggiano Cheese to serve

    A little Solesta Olive Oil


    Defrost the prawns.

    Cook the pasta in a large pan of boiling water as per instructions on the pack – for 8 minutes– then drain well.

    Meanwhile, chop the asparagus into chunks.

    In a large frying pan or wok, sauté the prawns and the chopped asparagus in a little oil for 3 minutes, add the chopped garlic and cook for another minute.

    Add the cream, wine, parsley and lemon juice, cook for another minute until it starts to thicken.

    Add the drained pasta, season with some black pepper and heat through gently.

    Serve alongside shavings of the Parmigiano.

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