• 3 tbsp olive oil
  • 70g parma ham, cut into 1cm-wide strips
  • 1 fat garlic clove, finely sliced
  • 1 green chilli, deseeded and finely chopped
  • 360g peeled raw king prawns, halved lengthways
  • 400g tagliatelle
  • 6 tbsp chopped flat-leaf parsley


  1. 1

    Heat 1 tbsp oil in a large frying pan. Fry the parma ham in the hot olive oil until crisp. Remove from the pan and set aside in a small bowl. Heat the remaining oil in the pan and cook the garlic and chilli over medium-low heat for 1-2 minutes. Turn up the heat, add the prawns and cook for 3 minutes, until the prawns are pink.

  2. 2

    Cook the tagliatelle according to the instructions on the packet. 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. Toss together and cook over a low heat for 2 minutes.

  3. 3

    Using the tongs, divide the pasta between the serving bowls. Top with the crispy parma ham and chopped parsley.

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 15.0g 21%
  • Saturates 3.1g 16%
  • Sugars 0.6g <1%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

28.8g carbohydrate 2.8g fibre 33.1g protein

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