Embark on a culinary journey to Italy with this Prawn & Tarragon Tagliatelle with Serrano Crisp Crumb recipe. This dish is a delightful blend of delicate flavours and textures, promising a dining experience that is both elegant and satisfying.
The pasta is cooked and then tossed in a light, creamy sauce, infused with the delicate flavour of tarragon. The tarragon adds a subtle aniseed note, enhancing the natural sweetness of the prawns.
Adding a touch of luxury to the dish are succulent prawns, cooked to perfection. Each bite of the prawn is a burst of sweet, oceanic flavour, complementing the tarragon-infused pasta beautifully.
But the star of the show is the Serrano crisp crumb. The Serrano ham is fried to a perfect crisp, then crumbled over the pasta. It adds a delightful crunch and a smoky, salty note that balances the sweetness of the prawns and the creaminess of the sauce.
This Prawn & Tarragon Tagliatelle with Serrano Crisp Crumb recipe is a testament to the beauty of simple, well-balanced flavours. Whether you’re cooking for a romantic dinner or a special occasion, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, such as a saucepan, garlic press, baking tray, frying pan, bowl, measuring cup and a colander.
Prawn & Tarragon Tagliatelle with Serrano Crisp Crumb
Print RecipeIngredients
- 1 Echalion Shallot
- 1 Bunch of Tarragon
- 10g Chicken Stock Paste
- 15g Honey
- 150g Creme Fraiche
- 200g Fresh Tagliatelle
- 1 Garlic Clove
- 2 Slices of Serrano Ham
- 8.5g Wholegrain Mustard
- 20g Walnuts
- 225g King Prawns
- 20g Rocket
- ½ tbsp Olive Oil for the Dressing
- 100ml Water for the Sauce
Instructions
Step 1: Prepare Your Ingredients
Set your oven to preheat at 200°C. Fill a large saucepan with water and 1/2 tsp of salt and set it on the stove to boil. Halve, peel, and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pluck the tarragon leaves from their stalks and chop them roughly (discard the stalks). Once the oven is hot, place the serrano ham on a baking tray and bake on the top shelf of your oven until it becomes crisp and golden. This should take about 5-7 minutes. Once the serrano ham has cooled, crumble it and set it aside.
Step 2: Make the Sauce
While the ham is baking, heat a bit of oil in a large frying pan over medium-high heat. Once the oil is hot, add the shallot and cook until it softens. This should take about 3-4 minutes. Add the garlic and cook for another minute. Then add the required amount of water, the chopped tarragon, and the chicken stock paste. Stir everything together, bring it to a boil, and let it cook for 1-2 minutes.
Step 3: Prepare the Dressing
In the meantime, combine the required amounts of mustard, honey, and olive oil in a bowl, along with a pinch of salt and pepper. Mix everything together.
TIP: If the dressing is too thick, you can thin it with a splash of water.
Roughly chop the walnuts and add them to the bowl. Set this aside.
Step 4: Finish the Sauce
Once the sauce has come to a boil, reduce the heat to a simmer. Add the creme fraiche and king prawns, stirring well to combine. Let the mixture simmer until the prawns are cooked through, stirring occasionally. This should take about 4-5 minutes.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw prawns.
IMPORTANT: The prawns are cooked when they turn pink all the way through.
Step 5: Cook the Pasta
While the prawns are cooking, add the pasta to the boiling water and cook until it’s tender. This should take about 3-4 minutes. Once the pasta is cooked, drain it in a colander and return it to the pan. Drizzle some oil over the pasta and stir to prevent it from sticking together.
Step 6: Plate and Serve
Add the rocket to the bowl with the walnuts and mustard dressing, and mix well to combine. Stir the pasta into the creamy prawn sauce.
TIP: If the sauce is too dry, add a splash more water.
Divide the pasta between your plates, top with the crumbled serrano ham, and serve with the rocket salad on the side. Enjoy your meal!
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