Tagliatelle with king prawns in a delicate sauce

Ingredients for 2 servings:

• 250g tagliatelle
• 8 large prawns (Black Tiger) or large scampi
• 2 small tomatoes
• 1 bunch parsley, fresh flat
• 4 cloves garlic
• 100 ml cream
• 100 ml olive oil, very good quality
• some Parmesan, freshly grated
• salt and pepper
• 1 shot of white wine
• 1 tbsp, heaped crème fraîche

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Easy to prepare and delicious!

Check the black tiger prawns to make sure they’re all clean and deveined. Then briefly wash them and pat dry. We always leave the shell on, just like the tail and legs, because it imparts flavor to the sauce. Cut the tomatoes into 1-2 cm cubes. Peel and finely chop the garlic. Wash the flat-leaf parsley, pat dry, pick off the leaves, and roughly chop. Bring a pot of water to a boil for the pasta. When the water boils, add the pasta, salt, and cook until just tender. They don’t need to be done until you add the tomatoes to the sauce. Heat the olive oil in a pan. When the oil is hot, add the prawns and sear them for about 2 minutes on each side. After 1 minute, add the garlic. Deglaze with a good splash of white wine. Add the cream and bring everything back to a boil briefly. Only now add the tomatoes, then the crème fraîche and half of the Parmesan to thicken the sauce, and season with salt and pepper. Add the pasta to the sauce and sprinkle over most (7/8) of the freshly chopped parsley, mixing well. Now put the lid on the pan, turn off the heat, and let everything simmer for 5 minutes. Do not boil again! Season to taste and, if necessary (if the sauce is too thin), stir in a little more Parmesan to thicken it. At the table, sprinkle over some more Parmesan and the remaining parsley. Serve with rustic baguette slices and a small arugula salad.