Miso Harissa King Prawn Tagliatelle

Step  0: In a large pot of boiling salted water, boil the pasta according to packet instructions and then drain and rinse with a little warm water to remove any excess starch. Keep a cup of pasta water back for later.
Step  1: In a large frying pan, heat up the olive oil at medium to high heat.
Step  2: Sprinkle the salt onto the prawns and them add them in an even layer to the pan, sizzling for 1 minute, then add the garlic, before flipping the prawns to cook the other side.
Step  3: Next add the wine and leave to reduce by half, then add the butter, miso harissa paste, lemon zest and stir constantly till the butter has completely melted.
Step  4: Finally, add the pasta to the pan and using tongs or spatula stir the sauce and pasta so that the pasta is fully coated with the sauce. Dribble as much pasta water needed to loosen and create a silky smooth sauce that binds with the pasta.
Step  5: Finish with a grind of black pepper and little extra lemon zest before serving.

Prep: 10 minutes
Cook: 20 minutes

Medium

Serves 2 people

This is a super easy, weeknight meal that is full of flavour and needs only a few simple ingredients. It comes together very quickly and would work with any sort of seafood and other types of long pasta like spaghetti or pappardelle. The buttery sauce just makes the flavours sing and brings out the sweet flavours from the prawns.

Ingredients

1 120g dried tagliatelle
1 1.5 tbsp Early Harvest Extra Virgin Olive Oil
1 Pinch of salt
1 6-8 large king prawns, peeled, deveined, and preferably with heads still on.
1 2 cloves of garlic, finely sliced
1 60g butter .
1 60ml white wine
1 3 tablespoons of Miso Harissa Paste
1 Zest of a whole lemon, leave a little back for garnis
1 h 75ml of water/pasta water
1 Black pepper
1 Finely chopped parsley (optional to serve)

Method

Step 0: In a large pot of boiling salted water, boil the pasta according to packet instructions and then drain and rinse with a little warm water to remove any excess starch. Keep a cup of pasta water back for later.
Step 1: In a large frying pan, heat up the olive oil at medium to high heat.
Step 2: Sprinkle the salt onto the prawns and them add them in an even layer to the pan, sizzling for 1 minute, then add the garlic, before flipping the prawns to cook the other side.
Step 3: Next add the wine and leave to reduce by half, then add the butter, miso harissa paste, lemon zest and stir constantly till the butter has completely melted.
Step 4: Finally, add the pasta to the pan and using tongs or spatula stir the sauce and pasta so that the pasta is fully coated with the sauce. Dribble as much pasta water needed to loosen and create a silky smooth sauce that binds with the pasta.
Step 5: Finish with a grind of black pepper and little extra lemon zest before serving.

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