INGREDIENTS

  • 500g tagliatelle
  • 500g peeled raw prawns
  • 1 large onion finely chopped

  • 5 garlic cloves finely chopped
  • 2 Chillies (red & green) finely chopped

  • 2 tbsp lemon juice
  • Salt and black pepper to taste
  • 500ml double cream add more if desired
  • 2 tsp (heaped) cornflour
  • 1 tsp Italian Herbs
  • 1 tsp Garlic granules
  • 2 tbsp Vegetable oil

For Serving:

  • Green peas (just because!)
  • Fresh parsely and lemon wedge


Preparation Method

    1. Bring a large saucepan of salted water to the boil. Add the tagliatelle and cook according to the packet instructions until al dente. Reserve a small cup of the pasta water, then drain and set aside.
    2. Heat the vegetable oil in a large frying pan over a medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened.
    3. Add the chopped garlic and red and green chillies. Cook for a further 1–2 minutes, taking care not to burn the garlic.
    4. Add the peeled raw prawns to the pan and season with salt and black pepper. Cook for approximately 3–4 minutes, stirring regularly, until the prawns have turned pink and are cooked through.
    5. Reduce the heat and pour in the double cream. Add the lemon juice, Italian herbs and garlic granules, then stir well to combine.
    6. Place the cornflour in a small bowl and mix it with 2–3 tablespoons of cold water until smooth. Gradually stir the cornflour mixture into the sauce.
    7. Simmer gently for 3–5 minutes, stirring regularly, until the sauce has thickened. Add a little more cream for a richer sauce, or some reserved pasta water if the sauce becomes too thick.
    8. Add the drained tagliatelle to the pan and gently toss until the pasta is evenly coated in the creamy prawn sauce.
    9. Taste and adjust the seasoning with additional salt, black pepper or lemon juice as required.
    10. Serve immediately, garnished with a sprinkle of chopped fresh parsley and a small lemon wedge.