Tagliatelle with Spinach Cream Sauce, Radicchio and King Prawn
Source: https://www.oldenburger-professional.com/rcp_recipe/tagliatelle-with-spinach-cream-sauce-radicchio-and-king-prawn
Total time
40 Minutes
Difficulty
advanced
This pasta dish with lemon, garlic and prawns – a lunch that is both creamy and light
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 1 | kg | tagliatelle |
For the Sauce: |
||
| 100 | g | Oldenburger Butter, unsalted |
| 100 | g | flour |
| 360 | ml | chicken stock |
| 2 | tbsp | lemon zest |
| 600 | ml | Oldenburger Whipping Cream, 30% fat |
| 400 | g | spinach |
| 2 | onions | |
| nutmeg | ||
| 1 | bunch Italian parsley | |
For the Prawns: |
||
| 4 | tbsp | olive oil |
| 10 | king prawns | |
| 50 | g | Oldenburger Butter, 200g |
| 2 cloves of garlic | ||
For Garnish: |
||
| 2 | head of radicchio (use Italian tardivo, if you can get it) | |
| sea salt | ||
| freshly ground pepper | ||
Preparation
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.
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