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Pappardelle with prawns and vanilla beurre blanc


Serves: 4
timePrep time: 20 mins
timeTotal time:
Pappardelle with prawns and vanilla beurre blanc
Recipe photograph by Tara Fisher

Pappardelle with prawns and vanilla beurre blanc


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
937Kcal
Fat
48gr
Saturates
29gr
Carbs
73gr
Sugars
4gr
Fibre
5gr
Protein
40gr
Salt
0.8gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 250ml dry Champagne, such as Sainsbury’s Blanc de Noirs Champagne, sparkling or still white wine
  • 2 tbsp white wine vinegar (we used Aspall Sauvignon Blanc)
  • 2 shallots, finely chopped
  • 2 tbsp double cream
  • seeds from 1 vanilla pod
  • 400g good-quality dried egg pappardelle or tagliatelle
  • 175g chilled unsalted butter, cut into 1cm pieces, plus 25g for the prawns
  • white pepper
  • 1 x 600g pack Taste The Difference raw peeled jumbo king prawns, defrosted
  • 1⁄2 x 25g pack chives, chopped, to garnish

Step by step

Get ahead
You can make the reduction for the beurre blanc and peel the prawns a few hours ahead.
  1. Put the Champagne or white wine, the vinegar, shallots and 6 tablespoons water into a medium saucepan. Bring to the boil and simmer vigorously, for about 15 minutes, until the liquid has reduced to about 2 tablespoons. Strain out the shallots and discard, pouring the liquid back into the cleaned pan. Add the cream and vanilla seeds and simmer for 2 minutes, until reduced back to 2 tablespoons. Cover and set to one side.
  2. Bring a large saucepan of water to the boil. Add plenty of salt and the pappardelle and cook according to the pack instructions until al dente.
  3. Shortly before the pappardelle is ready, bring the sauce reduction back to a gentle simmer. Lower the heat slightly and, using a small whisk, beat in the diced butter, a few pieces at a time, until the sauce is smooth and thick. Season to taste with salt and white pepper and remove from the heat.
  4. Heat a large non-stick frying pan over a medium heat. Add the remaining 25g butter and, when it has melted, add the prawns and a little seasoning. Increase the heat to high and toss them for about 2 minutes until lightly browned and just cooked through.
  5. Drain the pappardelle well and return it to the pan. Add half of the beurre blanc and the cooked prawns and toss together. Divide between warmed bowls, arranging some of the prawns on top, then spoon over the remaining beurre blanc, scatter with chopped chives and serve straight away.
Chef quote
This takes just a few minutes to finish off when you're ready to dish up, and is lovely served with a sharply dressed green salad

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