Lemon Butter Tagliatelle with Prawns & Asparagus
This vibrant pasta brings together tender tagliatelle, sweet, sautéed prawns, and crisp asparagus in a light lemon-butter sauce. Pops of yellow capsicum add colour and freshness, while herbs and black pepper finish the dish with a lively lift. It’s simple, elegant, and perfect for a dinner that feels special without the fuss.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
- 350 g tagliatelle
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large bunch asparagus, trimmed and cut into 4–5 cm pieces
- 1 yellow capsicum, sliced into thin strips
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 400 g raw prawns, peeled and deveined
- ¼ cup white wine or vegetable stock
- Zest of 1 lemon
- Juice of ½ lemon, or to taste
- Small handful fresh dill or parsley, chopped
- Pinch of chilli flakes, optional
How do I make it?
- Bring a large pot of salted water to a boil. Cook tagliatelle according to packet instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat. Add asparagus and capsicum, season with salt and pepper, and cook for 4–5 minutes until tender-crisp. Transfer to a bowl and set aside.
- In the same pan, add remaining olive oil and butter. Add garlic and cook for 30 seconds until fragrant. Add the prawns, season, and cook 2–3 minutes until they turn pink and opaque. Pour in white wine or stock and let simmer for 1 minute.
- Return vegetables to the pan. Add lemon zest and juice, and cooked tagliatelle. Toss gently, adding a little pasta water as needed to create a light, glossy sauce.
- Season to taste with salt and pepper and chilli flakes, if desired. Scatter with fresh dill or parsley before serving.
