Tagliatelle with Prawns, Garlic and Parmesan

Tagliatelle with Prawns, Garlic and Parmesan recipe

It’s damp, it’s miserable, it’s October and we’re still not back to real life. I am sick to death of the new normal, I want to go out with a large group of friends, go dancing and wake up not remembering how badly I behaved. Instead we are still enjoying our own company *I use enjoying in it’s loosest possible form* and on the odd occasion having tiny dinners with friends. I often wonder if pasta is too midweek to serve at a dinner party, but luckily, this Tagliatelle with Prawns, Garlic and Parmesan is anything but midweek.

This is bloody delicious, it needs no more selling from me than that. I know it’s pasta, but the prawns tossed in a creamy, garlic and parmesan infused sauce, make this dish really rather lovely. You can throw this together while your guests sip something chilled and have it on the table in around 15 minutes with a good wind behind you. If you feel it needs more greenery *rare in our house*, stir through some spinach at the last minute, or just wilt some in butter to serve alongside. If not, just devour in big bowlfuls using a spoon as a shovel isn’t particularly elegant. Thank you to Recipe Tin Eats for the inspiration for this dish.

I say this recipe is too good for midweek, but it’s so good, I could eat it any day of the week. My insatiable family wolfed this down on a Thursday, so each to their own.

The prawns in this dish took centre stage, overshadowing the butter and parmesan hiding behind them. I had a generous 3 x 180g bags of raw prawns as they were on offer but 500g is more than enough for this recipe. Go with whatever long pasta you have to hand but tagliatelle works brilliantly for this if you have it.

Start with your pasta. Cook it according to the instructions on the packet. Reserve around 250ml of the cooking water then drain.

While the pasta cooks, crack on with the prawns. Heat a large frying pan with 15g of the butter and a splash of oil over a high heat. Dry the prawns on some kitchen paper then add to the pan.

Cook the prawns for a couple of minutes, stirring well until just cooked through. Remove to a plate.

Add a further 15g butter and another splash of oil to the pan and turn down the heat. Add the crushed garlic and stir for a minute, or until just golden.

Pour in the white wine and let it bubble for a couple of minutes to reduce.

Now pour in the chicken stock, cream and parmesan and bring up to the simmer and allow to cook for a couple of minutes to thicken.

Stir through your cooked prawns then add your now drained pasta. Mix well, adding a little of your reserved pasta water if the pasta is looking a little dry.

Turn off the heat then toss through a handful of chopped fresh parsley. Have a big mouthful to check for salt and pepper needs then season accordingly.

Serve in large bowls with some extra parmesan for luck.

For God’s sake try and eat this elegantly, although it will be hard as the temptation to wolf it down will be strong, and chances are you’ll get sauce on your chin.

Lucy x

Tagliatelle with Prawns, Garlic and Parmesan recipe

Serves 4 hungry people

You will just need pans for this recipe

400g tagliatelle, or any other long pasta

30g butter

A splash of olive oil

500g raw king prawns, defrosted, rinsed, and patted dry with some kitchen paper

3 large cloves garlic, crushed

75ml white wine

125ml chicken stock

250ml double cream

75g grated parmesan, plus extra to serve

A handful chopped fresh parsley

Salt and Pepper

Parmesan and more parsley to garnish and some buttered spinach if you like

Make a start by cooking your chosen pasta according to the instructions on the packet.

While the pasta cooks, heat up a large frying pan with 15g of the butter and a splash of olive oil over a high flame. Pat the prawns dry with some kitchen paper then add to the pan and cook for a couple of minutes or until just cooked through. Remove to a plate for the moment.

Turn the heat down and add the second 15g of butter and another splash of oil. Add the crushed garlic and stir for a minute until it’s just sizzling. Pour in the white wine and cook for a couple of minutes until it’s reduced. Pour in the chicken stock, cream and grated parmesan, stir well and bring up to the simmer. Cook for a couple of minutes until it’s just starting to thicken.

Drain the now cooked pasta, reserving 250ml of the cooking liquid for later. Add the prawns back into the pan, stir well, then tip the pasta into the pan and toss well to coat. If the dish is looking a little dry, stir through some of the reserved pasta water. Turn off the heat, stir through the parsley, check for seasoning then add plenty of black pepper and salt if needed.

Serve whilst piping hot with some more grated or shaved parmesan and some extra parsley.