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Tagliatelle with Prawns in Lemon Tarragon Sauce

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Tagliatelle with Prawns in Lemon Tarragon Sauce

The perfect tagliatelle with prawns in lemon tarragon sauce recipe with a picture and simple step-by-step instructions.

  • 300 g Tagliatelle
  • 0,5 Lemon
  • 12 Fresh prawns
  • 4 Branches Tarragon
  • 1 Shallots
  • 1 tsp Butter
  • 1 dl Vegetable broth
  • 1,5 dl Full cream
  • Cayenne pepper
  • Salt
  1. Cook the tagliatelle in salted water until al dente. Drain, rinse with cold water and set aside.
  2. Finely grate the lemon peel. Squeeze the lemon. Rinse the prawns in cold water and pat dry. Mix with lemon zest and some juice. Pluck the tarragon leaves from the branches. Chop the shallot. Sauté in the butter. Deglaze with the stock, add the cream. Let the sauce cook for about 5 minutes. Add the prawns, tarragon and pasta to the sauce. Let everything get hot. Season to taste with lemon juice, salt and cayenne pepper.
Dinner
European
tagliatelle with prawns in lemon tarragon sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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