Irish Yogurts Clonakilty prawns Pasta
This recipe is a perfect spring / summer mid-week dinner. The Irish Yogurts Clonakilty Half Fat Creme fraiche bring fantastic flavour, keeping the recipe fresh, tangy flavours yet rich and smooth all at once! Use the same recipe with some chicken fillet pieces, black pudding or some smoked salmon! Every time with a perfect result.
Ingredients
- 300 g tagliatelle
- 3 tbsp olive oil plus extra for drizzling
- 1 garlic clove
- 1 tsp smoked paprika
- 150 g prawns
- 2 shallots sliced
- 25 g parsley chopped
- 1 lemon grated zest and juice
- 2 tbsp Irish Yogurts Clonakilty Half Fat crème fraiche
- Salt and pepper
Instructions
- Cook the pasta in a large pan of boiling salted water as per pack instruction or until al dente.
- In a small bowl, combine the prawns with the smoked paprika, chopped garlic , lemon zest and olive oil. Coat the prawns and set aside for 10-20 minutes to marinate.
- Then, heat the olive oil in large pan, or wok.
- Add the shallot, extra chilli if desired and the marinated prawns.
- Sautee for 2-3 minutes until the prawns are cooked or opaque in colour. Remove from the heat and keep aside warm.
- While the prawns are cooking, in a large bowl, combine the crème fraiche with the lemon juice and fresh herbs. Season well. Keep aside.
- Once the pasta is cooked. Remove from the heat drain and keep a little of the cooking water to help create a smoother texture if needed.
- Add the pasta to the crème fraiche mixture and add the cooked prawns aswell.
- Shake to combine all the flavours.
- Serve immediately with an extra drizzle of olive oil and fresh herbs.
