Prawn and Saffron Tagliatelle

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Prawn and Saffron Tagliatelle

Prawn and Saffron Tagliatelle

Ingredients
Method

Ingredients

Method

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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