Saffron and prawn tagliatelle
- August 2008
- Serves 4
This is a light, quick and easy saffron and prawn tagilatelle recipe.
- A large pinch of saffron
- 150ml white wine
- 250g tub half-fat crème fraîche
- 250g raw prawns
- 500g tagliatelle
- Lemon wedges, to serve
- Pour 1 tablespoon of boiling water over a large pinch of saffron in a cup and set aside.
- Reduce the white wine in a pan by two-thirds. Add crème fraîche and the saffron water and heat for 2-3 minutes. Add raw prawns and cook for 2-3 minutes, until tender.
- Cook the tagliatelle according to packet instructions, drain and toss with the creamy prawns. Serve with lemon wedges to squeeze over.
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