Saffron and prawn tagliatelle

Saffron and prawn tagliatelle
  • Serves icon 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


  1. Pour 1 tablespoon of boiling water over a large pinch of saffron in a cup and set aside.
  2. 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.
  3. 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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