Prawn and asparagus tagliatelle
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Prawn and asparagus tagliatelle
This speedy prawn pasta dish is ready in 15 minutes. You can easily bulk it up with a couple of extra nests of pasta and some crème fraîche
Serves: 2
Total time: 
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Nutritional information (per serving)
Calories
574Kcal
Fat
11gr
Saturates
6gr
Carbs
75gr
Sugars
5gr
Fibre
10gr
Protein
30gr
Salt
1.4gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 6 nests of dried tagliatelle (about 195g)
- 100g Tenderstem or regular broccoli, roughly chopped
- 20g butter
- 250g asparagus, trimmed and roughly chopped
- 2-3 garlic cloves, crushed
- zest and juice of 1 lemon
- 100ml dry white wine
- 1 x 150g pack cooked king prawns
- ½ x 30g pack flat-leaf parsley, leaves chopped
Step by step
- Bring a large pan of salted water to the boil. Drop in the pasta nests and cook for 6 minutes, then add the broccoli and cook for another 3 minutes or until al dente.
- Meanwhile, melt the butter in a frying pan over a medium heat, stirring until it begins to smell nutty and is speckled brown in colour. Add the asparagus, garlic and half the lemon juice. Cook for a couple of minutes, then pour in the white wine. Give everything a good stir and simmer for about 2 minutes until the asparagus is almost tender and the wine has bubbled away by about half. Stir in the prawns and heat through.
-
Drain the tagliatelle and broccoli, saving a splash of pasta water. Toss with the garlicky prawns and asparagus, adding a little of the pasta water to create a coating- consistency sauce. Stir through the parsley, most of the lemon zest and extra lemon juice, to taste. Season with black pepper, then serve in warmed bowls, scattered with the remaining lemon zest.TipBulk it up
Add a couple of extra nests of pasta, and stir through 100g crème fraîche with the splash of pasta water for a creamier sauce.
Slim it down
Replace half the pasta with a 300g pack of courgetti, microwaved according to pack instructions
