Cook the tagliatelle following pack instructions. Add the drained pasta season with some black pepper and heat through gently.

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The Sauce For the sauce separate the heads and shells of the prawns and marinate the flesh with a drizzle of olive oil and leave at room temperature.

Tagliatelle with prawns. Break up the prawn heads and shells fry in a pan on high heat until nicely toasted. Using tongs remove the pasta from the boiling water and add it to the frying pan with the prawns along with 3 tbsp of the cooking water. Turn the heat down a little and add the courgette and garlic.

Serves 4 hungry people. Cook the tagliatelle according to the instructions on the packet. 400g tagliatelle or any other long pasta.

Heat the oil in a large frying pan add the tomatoes and cook over a high heat for about 3 minutes until they begin to blister. Drain reserving some of the cooking water. Method Heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes or until softened then stir the cream and reduce for 3-4 minutes.

A splash of olive oil. Stir in the prawns and spring onion then. You will just need pans for this recipe.

Toss together and cook over a low heat for 2 minutes. Add the whole garlic cloves and tomato puree and cook out. Continue to cook stirring often for 3-4 minutes until the courgette is turning golden.

500g raw king prawns defrosted rinsed and patted dry with some kitchen paper. Tagliatelle with Prawns Garlic and Parmesan recipe. Add the prawns and cook until they turn pink about 1-2 minutes.

3 large cloves garlic crushed. Add the prawns to the courgette mixture and cook for 2 mins until pink. In a large frying pan or wok sauté the prawns and the chopped asparagus in a little oil for 3 minutes add the chopped garlic and cook for another minute.

Add the cream wine parsley and lemon juice cook for another minute until it starts to thicken.

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