This recipe pairs with Tagliatelle with Tomatoes & Crème Fraîche and is an incredibly easy dinner for a schoolnight.
This recipe is much quicker than the tomato dish. The prawn sauce can be cooked at the very last minute. Pasta can obviously be combined to cook and split before mixing with the toppings.
Tagliatelle with Prawns, Sambal Oelek & Crème Fraîche
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Ingredients
Ingredients
- 6-8 Nests of Tagliatelle
- 12 (approx) Shell-off fresh/frozen Jumbo Prawns (or fewer larger ones)
- 1 tbsp Sambal oelek
- 2 tbsp Crème fraîche
- Olive Oil
- Salt & Pepper
Instructions
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Put a pan of water on to boil for the pasta. Salt it well. Add pasta and cook.
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When the pasta is almost ready, heat a frying pan with some olive oil. Quickly fry the prawns for just a couple of minutes (until they are just about to turn pink)
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Just before the prawns are fully cooked, add the sambal oelek and stir well. Then quickly, add the crème fraîche. Cook for 2-3 minutes, but don’t let it boil.
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Before draining the pasta, add a couple of spoons of the pasta water to the sauce. Now drain the pasta and mix into the sauce.
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Serve in large, deep bowls.