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Tagliatelle with Prawns & Asparagus

Recipe

Serves:  2 people | Prep time:  10 minutes | Cooking time:  15 minutes

Italian | Main

Ingredients

  • 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

Method

  1. Defrost the prawns.
  2. Cook the pasta in a large pan of boiling water as per instructions on the pack – for 8 minutes– then drain well.
  3. Meanwhile, chop the asparagus into chunks.
  4. 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.
  5. Add the cream, wine, parsley and lemon juice, cook for another minute until it starts to thicken.
  6. Add the drained pasta, season with some black pepper and heat through gently.
  7. Serve alongside shavings of the Parmigiano.