Prawn, lemon cream and prosciutto tagliatelle

AT A GLANCE

  • Serves 4 people

  • 200 ml double cream
  • 2 lemon rind, finely grated
  • 1 lemon, juiced
  • 20 gm butter
  • 1 egg yolk
  • 250 gm dried egg tagliatelle
  • 750 gm cooked prawns, peeled and cleaned
  • 120 gm thinly sliced prosciutto, torn
  • ½ cup chervil sprigs
01   Place cream and lemon rind in a small saucepan and stir over low heat until just warm, then add lemon juice and butter and stir until butter is melted. Season to taste with sea salt and freshly ground black pepper, then remove from heat. Stir in egg yolk and combine well. Cook pasta in boiling salted water until al dente, then drain well and return to same pan. Add warm cream mixture, prawns, prosciutto and half the chervil, then toss to combine well. Divide pasta among warm plates, scatter with remaining chervil and serve immediately.
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