Fresh pasta with prawns, crab, peas & crème fraîche

Name: Fresh pasta with prawns, crab, peas & crème fraîche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 125 g frozen Essential Garden Peas; 250 g pack frozen raw king prawns, defrosted; 3 tbsp extra virgin olive oil; 15 g unsalted butter; 2 cloves garlic, very finely chopped; 100 g Seafood & Eat It White Crab, picked over to make sure there is no shell; 100 ml creme fraiche; 500 g Waitrose Fresh Tagliatelle; 1 lemon, juice of ½, more to taste if needed; ¾ pack flat leaf parsley, leaves finely chopped

This is such a quick, yet luxurious dish from Diana Henry – so get it all ready before you start.

5 out of 5 stars(6) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

125g frozen Essential Garden Peas
250g pack frozen raw king prawns, defrosted
3 tbsp extra virgin olive oil
15g unsalted butter
2 cloves garlic, very finely chopped
2 x 100g Seafood & Eat It White Crab, picked over to make sure there is no shell
100ml creme fraiche
500g Waitrose Fresh Tagliatelle
1 lemon, juice of ½, more to taste if needed
¾ pack flat leaf parsley, leaves finely chopped

Method

Boil the peas for 2-3 minutes, then drain, cool under cold water and drain again. Dry the prawns well, using kitchen paper, or they won’t fry properly.
Heat ½ the olive oil and ½ the butter in a sauté pan. Gently fry the garlic, but don’t colour it. Add the peas along with the crab. Toss them around in the pan to heat through, season and add the crème fraîche. Cover with a lid and remove from the heat.
Put the pasta into a large pan of lightly salted boiling water and cook according to pack instructions.
In a frying pan that will hold all the prawns, with space around them, heat the remaining olive oil until hot. Add the prawns and cook on both sides until pink, opaque and cooked through. Season, add the rest of the butter and the lemon juice.
Heat the crab and peas in the sauté pan and add the prawns with their cooking juices, then the parsley. Heat through. Drain the pasta, reserving about a cupful of pasta water, and toss with the seafood. Add a little of the pasta cooking water, if needed, to loosen the sauce. Taste and adjust the seasoning – including the lemon juice – if liked.