King Prawn Tagliatelle

King Prawn Tagliatelle
  • 2 servings
  • 15 mins to prepare
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  • 100g dried tagliatelle
  • or
  • 1/2 a pack of fresh tagliatelle
  • 12 cherry tomatoes
  • 300g king prawns defrosted, raw peeled and deveined
  • 1 small bulb of fennel, finely sliced
  • 2 garlic cloves, crushed
  • 100ml passata
  • Parmesan, grated



  1. Cook the tagliatelle in salted boiling water for 8 minutes. Meanwhile heat up the sunflower oil in a frying pan and add the cherry tomatoes and king prawns.
  2. After 1 minute, turn the king prawns and the tomatoes, the tomatoes should be starting to char and blister.
  3. Add the thinly sliced fennel, garlic and passata, warm through and then remove from the heat. The fennel should still have a slight crunch.
  4. Drain the pasta and add to the sauce.
  5. Season with salt and pepper, return to the heat to warm through and mix well.
  6. Serve with grated Parmesan and share some garlic bread for a romantic Valentine’s date night.


For a vegetarian alternative, remove the prawns and add some grilled slices of halloumi.