Prawn and Saffron Tagliatelle
Prawn and Saffron Tagliatelle



  • A large pinch of saffron
  • 250g crème fraîche
  • 150ml dry white wine
  • 250g raw peeled prawns
  • 500g tagliatelle
  • Lemon, sliced into wedges, to serve
  • Pop the saffron strands in a cup and pour over 1 tbsp of boiling water. Set aside. Meanwhile, reduce the wine in a saucepan by two-thirds. Add the cream and the saffron water, heat for 3 mins, then add the prawns and cook for 3 mins or until pink and tender.
  • Cook the pasta until al dente in boiling salted water, then drain and toss with the prawns and cream. Serve immediately with a good grind of black pepper and the lemon wedges for squeezing.
10 mins
4 serving

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