Creamy Tagliatelle with Prawns & Spinach

Creamy Tagliatelle with Prawns & Spinach

Creamy tagliatelle with prawns and spinach

Prep time: 5 minutes
Cooking time: 26-30 minutes
Serves: 4


  • 300-500g prawns
  • 500g spinach
  • 500g fresh tagliatelle
  • 250ml fresh cream
  • 250ml white wine
  • 1 chopped onion
  • Optional – 3 medium sized mushrooms (chopped)
  • 3-4 cloves of garlic (chopped)
  • Pinch of salt
  • Grind of pepper
  • 1/3 teaspoon of paprika


  1. To begin, lightly fry the chopped onion and fresh prawns with butter until translucent on a low heat pan.
  2. Next, add the chopped garlic and fry for a further 2 minutes. Add ½ of the white wine and let simmer for 1 minute, then add in the cream and remaining white wine. Let this simmer so that the wine is reduced and flavours are absorbed. Be careful not to have the pan on a high heat as this will cause your sauce to be lumpy.
  3. Flavour your sauce with salt and pepper and a small sprinkle of paprika.
  4. In the meantime, bring a pot of water to the boil. Add salt and olive oil and your fresh pasta. As this is fresh pasta, it will only require 4 minutes cooking time.
  5. Once al dente, drain your pasta and then put it back in the pot and add the fresh spinach. Put a lid on the pot. This will ensure that the spinach wilts amongst the heat of the pasta.
  6. Once your spinach is wilted (only take 2 minutes) add your pasta to your creamy white wine and prawn sauce and serve!

*Recipe from*