Prawn tagliatelle with purple sprouting broccoli & semi-sundried tomato.


  • 300g prawns
  • 2 tsp extra virgin olive oil
  • 1 shallot diced
  • 8 purple sprouting broccoli florets
  • 1bay leaf
  • 2cloves of garlic chopped
  • 1tbsp fresh tarragon
  • 1tbsp fresh parsley
  • 1chicken stock cube or jelly
  • 100ml white wine
  • 100gbutter
  • 400g fresh tagliatelle
  • 50gsemi-sundried tomatoes diced
  • 50ggrated gran Padano parmesan


  1. Heat a heavy based pan, add olive oil, shallot, garlic and bay leaf
  2. Add prawns, fry for 3-5 min, then add a stock cube and wine
  3. In a separate pan add the broccoli into boiling water and boil for about 2 minutes and take out
  4. In the same pan of water add the tagliatelle and boil for 3 minutes, then drain
  5. Add the sundried tomatoes into the chicken with diced butter, then toss all pasta, prawns, and broccoli together finishing with the herbs
  6. Add salt and pepper to your liking and serve with the parmesan