Tagliatelle with Spinach Cream Sauce, Radicchio and King Prawn

Preparation Time:
40 mins
Baking Time:
10 people



This pasta dish with lemon, garlic and prawns – a lunch that is both creamy and light


Rinse prawns and devein if necessary, then pat dry. Peel and chop the onions finely. Wash the radicchio and cut into into bite-sized pieces. Wash spinach and chop. Grate the lemon zest.

The Pasta

Cook pasta and drain. Set aside and keep warm.

The Pasta Sauce

Make a roux with Oldenburger Butter and flour. Add chicken stock, lemon zest, Oldenburger Whipping Cream and mix well. Add spinach, onions and season with nutmeg, bring to a boil and reduce sauce until smooth and creamy. Put the sauce and the parsley in the blender and mix for about one minute. Season to taste with sea salt and freshly milled pepper.

The Prawns

Heat two tablespoons of olive oil in a frying pan and sear prawns. Add some Oldenburger Butter and garlic for the flavour.

The Final Touch

For serving, mix pasta and sauce in a bowl, place on a dish and add the cooked king prawn.

Tips from Chefs to Chefs

Whipping Cream makes any sauce nice and smooth – and can be added liquid or whipped. It also lightens the colour slightly, however. Whipping cream mellows the taste, so add salt to taste.

Recommended Products

Oldenburger Whipping Cream 30% fat, UHT, 1kg
  • hot & cold application
  • heat- and acid-stable
  • high whipping volume
  • versatile use
Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk

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