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Tagliatelle pasta with pesto and prawns recipe

Tagliatelle pasta with pesto and prawns recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

Freshly made basil and rocket pesto combines beautifully with prawns and tagliatelle in this colourful Italian pasta dish.

36 people made this

IngredientsServes: 4

  • 20g fresh basil
  • 20g fresh rocket
  • 4 tablespoons extra virgin olive oil
  • 1/2 clove garlic
  • 15g pine nuts
  • 40g Parmigiano Reggiano cheese
  • pinch of salt
  • 200g fresh prawns, peeled and deveined
  • drizzle of extra virgin olive oil
  • 1 sprig of thyme
  • 350g Barilla® Tagliatelle

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. To prepare the pesto: Rinse the basil and rocket leaves. Pat dry and blend them in a food processor with 4 tablespoons extra virgin olive oil, 1/2 garlic clove, pine nuts and grated Parmigiano cheese. Season with a pinch of salt and set aside.
  2. Slice the prawns in half; cook for a few minutes in a non-stick pan with a drizzle of olive oil and a sprig of thyme.
  3. Boil tagliatelle in plenty of boiling, salted water. We recommend using 1 litre of water for every 100g of pasta. Before draining, remember to set aside a spoonful of the pasta cooking water to use for combining the pasta and sauce together.
  4. Toss and stir the tagliatelle in a bowl; add pesto, prawns and a spoonful of cooking water to combine. Season to taste and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

A delicious meal and followed the recipe to the letter. The only difference was, I reduced the amount of tagliatelle to 250g. Plenty enough for two.-17 Sep 2016

I needed a quick lunch for the family and had all the ingredients to hand. Followed the recipe and added the pasta water early to get the pesto moving in the processor. I used smaller whole frozen prawns and added a few peas to the pasta as an extra.Really fresh and delicious, will make again-15 May 2016


Pesto King Prawn Pasta

Try out this Pesto King Prawn Pasta for a quick midweek meal. Simple step by step guide showing you how to make this easy seafood pasta from scratch.

Raw King Prawn cooked with garlic, chilli and cherry tomatoes. Fusilli Lunghi / spaghetti or linguine can be added with a homemade or shop brought basil pesto.

Finished off with a sprinkle of parmesan.

Amazing shrimp recipe with a great flavoursome sauce. Best of all, this prawn pasta dish is ready in only 20 minutes.


Our prawn tagliatelle recipe

Calories per serving: 494kcal

Ingredients

  • 200g fresh handmade tagliatelle
  • 1 onion
  • 1 large courgette
  • 200g fresh king prawns
  • 100ml single cream
  • 1 lemon, zested
  • 3tbsp extra virgin olive oil
  • Salt and black pepper

Method

  • In a large pan heat 3 tablespoons of extra virgin olive oil. Add the onion and sauté gently , until soft and translucent.
  • Add the sliced courgette and cook until soft and slightly translucent, but not overdone.
  • Reduce the heat and add the prawns and cream, then cook for two minutes, stirring regularly.
  • Boil your fresh tagliatelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the courgette and prawn mixture.
  • Sprinkle in a generous quantity of fresh lemon zest, and toss the pasta in the sauce, allowing a couple of minutes in the pan for the zest to infuse into the cream.
  • Season with salt and cracked black pepper to taste, then serve and enjoy.

At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.

Want even more pasta perks? Subscribers receive new recipes to try each week, with free delivery and 15% off each dish. Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. To learn more about our pasta club, see our subscription guide.

Leave a Reply

We are Pasta Evangelists
Here at Pasta Evangelists we're on a mission to spread the joy of high-quality, fresh, hand-crafted pasta. We deliver artisanal pasta dishes across the UK, allowing you to create 5* dishes at home in just 5 minutes. Discover the amazing tastes of authentic Italian pasta!

25% Off Your First Box
Get 25% off your first pasta meal box when you use code BLOG25 at checkout.

Pop-up Pasta Masterclasses

Learn to master the centuries-old craft of making fresh pasta. Led by our very own Italian pasta chefs, our workshops are hosted in London's cosiest neighbourhood restaurants, pubs and wine cellars.


Ribbon egg pasta with prawns and pesto (trenette al pesto)

This dish is classically Ligurian, combining trenette pasta with pesto, which originated in Genoa, Liguria’s capital. While trenette (which is rectangular in shape instead of flat like linguine) is available from some Italian food shops and selected delis here, it can be difficult to track down, so we have substituted linguine in this recipe for ease. Refrigerate any leftover pesto in an airtight container in the fridge for up to 1 week.

Preparation

Cooking

Skill level

Ingredients

  • 600 g fresh linguine
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 18 large green prawns, peeled with tails intact, cleaned
  • lemon wedges, to serve

Genovese pesto

  • 1 bunch basil, leaves picked
  • 3 garlic cloves, roughly chopped
  • 40 g (½ cup) grated pecorino
  • 20 g (¼ cup) grated parmesan
  • 40 g (¼ cup) pine nuts, toasted
  • 1 lemon, juiced
  • 125 ml (½ cup) olive oil

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cook pasta in a saucepan of boiling, salted water for 8 minutes or until al dente. Drain, reserving 60 ml cooking water, and keep warm.

Meanwhile, to make pesto, blend all the ingredients, except olive oil, in a blender until roughly chopped. With the motor running, gradually add the oil until mixture is smooth. Season with salt and pepper, and set aside.

Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute or until fragrant. Add prawns and cook for a further 4 minutes or until prawns are just cooked. Add pasta, reserved cooking water and the pesto. Toss until combined and heated through. Season and serve immediately with lemon wedges to squeeze over.

Drink 2011 Montevecchio Bianco Vermentino Fiano, Heathcote ($23)


Linguine ai Gamberi e Rucola Pasta Ribbons with Prawns and Rocket

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my pasta ribbons with prawns and rocket for you to enjoy.

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

Ingredients

  • 5 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • 50g pine nuts
  • 1 medium-hot red chilli, finely sliced and deseeded
  • 300g large fresh raw prawns, peeled, heads and tails removed
  • 1⁄2 glass dry white wine
  • 3 tablespoons finely sliced fresh basil
  • 500g linguine
  • 100g rocket leaves
  • Salt

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Feast your eyes on the finest pasta ribbons with prawns and rocket! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the olive oil in a large frying pan and shallow-fry the garlic, pine nuts and chilli for about 20 seconds, then add the prawns and cook for about 1 minute.
  2. Add the wine and basil, season with salt and simmer over a high heat for about 2 minutes. Remove the pan from the heat.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and add to the frying pan.
  4. Return the frying pan to a high heat and immediately add in the rocket leaves, mix well for about 1 minute to allow the rocket to soften slightly and the pasta to absorb the flavour.
  5. Serve immediately.

Once you’re done, simply sit back and enjoy your pasta ribbons with prawns and rocket and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.

Meanwhile, heat the butter or spread in a deep frying pan and add the garlic, and gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes – resist the urge to stir them as this will break them down and you want to retain a little of their shape.

Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon.


Garlic Butter Prawn Tagliatelle & WIN

  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 minutes
  • Yield: 4 1 x
  • Category: Main Meal
  • Cuisine: Italian

Description

A quick and easy seafood dinner recipe using just 5 simple ingredients!

Ingredients

  • 300 g dried Tagliatelli
  • 50 g butter
  • 2 cloves of garlic
  • 150 g fresh prawns
  • 100 g fresh baby spinach

Instructions

  1. Cook the Tagliatelli in a pan of boiling water according to the package instructions.
  2. In a frying pan melt the butter and either crush or grate in the garlic cloves. Add the prawns and cook for a couple of minutes (if the prawns are already cooked they just need to be warmed through, if they are raw cook for a little longer until they have turned pink).
  3. In the last minute of cooking the Tagliatelli, add the spinach and cook just until it has wilted.
  4. Drain the Tagliatelli and spinach and mix with the garlic butter prawns.
  5. Serve immediately.

DISCLAIMER: This is a sponsored post in association with Seafish. I was compensated for my time spent running this competition but all thoughts and opinions are honest and are my own.

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  • 450g tagliatelle
  • 5 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 2 red chillies, deseeded and chopped
  • 6 tbsp dry white wine
  • 250g cooked tiger prawns
  • 3 tbsp flat leaf parsley, chopped
  • Salt and freshly ground black pepper

Cook the pasta in a large pan of boiling salted water for 10mins or according to packet instructions until 'al dente'.

Meanwhile heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and simmer for 2 mins or until reduced by half. Add the prawns and parsley to the pan and cook for 1 min or until hot. Season to taste.

Drain the pasta and add the prawn mixture toss together. Drizzle over the remaining oil sprinkle with chopped parsley and serve.


Recipe Summary

  • 1 bunch chopped fresh cilantro
  • 6 tablespoons pine nuts
  • 1 teaspoon lemon juice, or to taste
  • ⅓ cup crumbled feta cheese
  • salt and ground black pepper to taste
  • ½ cup olive oil
  • 1 (12 ounce) package dry tagliatelle or wide fettucine pasta
  • 1 teaspoon extra-virgin olive oil

Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.


Our Ta gliatelle ai frutti di mare recipe

Calories per serving: 632kcal

Ingredients

  • 400g Fresh tagliatelle
  • 400g mussels
  • 350g clams
  • 400g prawns
  • 500g small squid
  • 10 cherry tomatoes, diced
  • 1/2 glass of white wine
  • A handful of Basil
  • 2 whole garlic cloves
  • 3 tbsp Extra virgin olive oil
  • Salt and chilli

Method

  • Soak the clams in cold, salty water, leaving them for at least an hour.
  • Scrape the shell of the mussels underwater and debeard if necessary.
  • Set a large frying pan over a high heat, and once hot add the mussels with a cup of water. Tap and allow them open. Once opened, remove the pan from the heat, ensuring not to cook the mussels further. Keep the water, passing it through a strainer to filter any debris.
  • Peel the prawns, ensuring to devein and remove the head.
  • Clean the squid thoroughly, before cutting it into pieces.
  • Pour 4 tablespoons of oil into a frying pan, heat the garlic and chilli, add the squid and sauté for a few seconds.
  • Add the tomatoes, sauté them too, before adding the fresh basil and prawns.
  • Blend with the white wine and cook 2-3 minutes, then remove the pan from the heat.
  • Scratch the clams under running water and then, utilising the same cooking technique as the mussels, open them.
  • Cook your tagliatelle until very al dente , as the pasta will continue to cook for at least 2-3 minutes in the sauce with the frutti di mare , in order to absorb all the delicious liquid.
  • Add the mussels, clams and some of the reserved filtered water to the sauté pan, before adding the drained tagliatelle. As noted, let these flavours infuse the pasta for 3 minutes over heat, before serving.

Love this seafood tagliatelle recipe and after another luxurious pasta adventure? Our delicate Lobster and Crab Ravioli with Lemon Pangrattato is one of our customer’s favourites. Don’t forget to tag your creations on social media with #pastaevangelists.

At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.

Want even more pasta perks? Subscribers receive new recipes to try each week, with free delivery and 15% off each dish. Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. To learn more about our pasta club, see our subscription guide.

Leave a Reply

We are Pasta Evangelists
Here at Pasta Evangelists we're on a mission to spread the joy of high-quality, fresh, hand-crafted pasta. We deliver artisanal pasta dishes across the UK, allowing you to create 5* dishes at home in just 5 minutes. Discover the amazing tastes of authentic Italian pasta!

25% Off Your First Box
Get 25% off your first pasta meal box when you use code BLOG25 at checkout.

Pop-up Pasta Masterclasses

Learn to master the centuries-old craft of making fresh pasta. Led by our very own Italian pasta chefs, our workshops are hosted in London's cosiest neighbourhood restaurants, pubs and wine cellars.


Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside.

In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency.

Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite.

Meanwhile, warm half of the pesto in a frying pan.

Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.

Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top.