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Garlic butter prawns

with roasted tomato sauce and tagliatelle

Ready in around 20 mins

RECIPE FACT:
People in Sicily consider themselves Sicilians first and Italians second.
Nutritional Info:
  • Energy: 2318kj (555Kcal)
  • Protein: 31g
  • Carbohydrate: 59g
  • Fat: 19g
  • Contains: Egg, Crustacea, Milk, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Bring a pot of salted water up to the boil over a high heat.

  • 1. TO PREPARE THE VEGETABLES:

    Trim the ends off the green beans then cut in half. Cut the cherry tomatoes in half. Remove the Italian parsley leaves from their stalks, roughly chop and set aside.

  • 2. TO COOK THE TAGLIATELLE:

    Open the pack of GF tagliatelle and gently loosen the strands with your fingers before placing into the boiling water. Cook for 1 min then add the green beans and cook for a further 2 mins. Reserve half a cup of cooking water, drain the tagliatelle and beans into a colander then return to the pot. Add the roasted tomato sauce, cooking water, cherry tomatoes and cook for 1 min. Add the chopped Italian parsley, season with salt and pepper and toss to combine.

  • 3. TO COOK THE GARLIC BUTTER PRAWNS:

    Remove the prawns from their packaging, pat dry with paper towel and season with salt. Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot add the prawns and cook for 1 min on each side to get some colour then remove from the pan. Place the pan back over a medium-low heat. Add the garlic butter and heat until melted. Add the prawns back to the pan and toss to coat for 30-60 secs.

  • TO SERVE:

    Divide the roasted tomato and bean tagliatelle between pasta bowls. Top with garlic butter prawns and a sprinkle of rocket leaves. If you fancy finish with a generous crack of black pepper.

Ingredients In your box:
  • 2 packs of prawns
  • 1 pack of GF tagiatelle
  • 1 pot of roasted tomato sauce
  • 1 pot of garlic butter
  • 1 bag of rocket
  • 1 bag of green beans
  • 1 pack of cherry tomatoes
  • 1 pack of Italian parsley

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