Tagliatelle with creamy garlic prawn, zucchini and crispy Proscuitto..

Sometimes the easiest meals can feel the most luxurious and this one did not disappoint.

What you need

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12 jumbo green prawns, peeled and chopped

½ large zucchini, quartered

4 garlic cloves, minced

2 spring onions, finely diced

300 ml thickened cream

½ cup grated Parmesan cheese

6 slices prosciutto

1 tsp Vegeta or 1 chicken stock cube (crumbled)

Salt, to taste

Freshly cracked black pepper, to taste

Tagliatelle (enough for your servings)

Salted boiling water (for pasta)

Method

1. Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to packet instructions. Reserve a little pasta water before draining.

2. Crisp the prosciutto

Heat a frying pan over medium-high heat. Add the prosciutto slices and cook until crispy on both sides. Remove from the pan and set aside.

3. Prepare the base

In the same pan (using the prosciutto oil), sauté the garlic and spring onion until fragrant.

4. Add vegetables and prawns

Add the zucchini and cook for a few minutes until slightly softened.

Stir in the prawns and cook until they turn pink and are just cooked through.

5. Make the sauce

Pour in the thickened cream and add the Vegeta (or chicken stock), salt, and pepper. Allow to heat through gently.

6. Add cheese

Stir in the grated Parmesan and let the sauce simmer until slightly thickened.

7. Combine

Add the drained tagliatelle to the sauce along with a splash of reserved pasta water. Toss until the pasta is well coated and silky.

Crumble up your Proscuitto and mix through.

8. Serve immediately.

Tips

- Don’t overcook the prawns—they should stay tender.

- The pasta water helps loosen the sauce while keeping it creamy and glossy.

- You can add a squeeze of lemon at the end for a fresh finish if you like