Tagliatelle with prawns in a white wine, butter and lemon sauce

By Will Thong, Mon 15 October 2018, in category Food

Italian, main course, pasta, recipe

This is a very simple dish, but it also happens to be completely delicious. I tried something similar when it was offered as a special at an Italian restaurant near me (shout-out to De Luca, the best Italian restaurant in Cambridge!) and had to get it right at home. I use a wok for the sauce because I’m used to tossing sauced noodles in it, but a frying pan should work equally well.

Tagliatelle with prawns in a white wine, butter and lemon

Serves 2 as a main



  1. Melt 10g butter in pan over high heat then add courgette, chilli and red pepper for about 1 minute, then add the garlic, removing when the garlic is fragrant and vegetables are slightly softened
  2. In another 10g butter, sear prawns over high heat, flipping or tossing until pink through (about 3 minutes), then remove
  3. Deglaze with white wine, scraping any fond off bottom of pan
  4. Meanwhile, cook pasta in salted boiling water until just set with a pronounced bite (about 2 mins), then drain, reserving pasta water
  5. Return vegetables and prawns to pan over high heat, add pasta, lemon juice, remaining butter and a ladle of pasta water, then stir vigorously until emulsified
  6. Stir in most of the parsley and serve, then top with more parsley to garnish