King Prawn & Tomato Tagliatelle with Tarragon Recipe

At Ragdale Hall Spa, we believe that nourishment should be fresh, vibrant, and full of seasonal goodness, and this King Prawn & Tomato Tagliatelle with Tarragon is a perfect example.

This pasta dish is one of our favourites to serve during this season, when the air is crisp, the gardens are in bloom, and our menus shift towards brighter, fresher flavours. Combining sweet prawns, sun-ripened tomatoes, fragrant herbs, and a hint of gentle chilli warmth, it’s a plate that feels indulgent but still keeps wellbeing in mind.

Ingredients (serves 2-3)

• 3 Spring Onions

• ¼ Red Chilli

• A small handful of Flat-Leaf Parsley

• 2 Banana Shallots (a delicate, seasonal choice over white onion)

• Parmesan

• 5–6 Tomatoes (vine tomatoes give the best flavour)

• 200–250g Cooked King Prawns

• 2 Gloves Garlic

• Salt & Pepper

• Rapeseed Oil

• Tagliatelle Pasta

Method

1. Preparing the Flavours

Peel and finely dice the banana shallots.
Finely chop the garlic and crush it into a paste using the flat of your knife or a garlic press.
Chop the tomatoes into small, even pieces.
Slice the spring onions and finely dice the red chilli.

2. Cooking the Pasta

Bring a large pan of water to the boil, season generously with salt, and add a splash (about 2 tablespoons) of oil. Drop in the tagliatelle, separating the strands so they cook evenly without sticking. Equally ensure you have enough water in the pan so the pasta has room to move, also to prevent sticking.

3. Creating the Sauce

In a large pan, warm a splash of rapeseed oil over medium heat. Add the chopped garlic and shallots, cooking gently for 3–4 minutes until softened.
Stir in the chilli and cook for another minute to mellow the heat.
Add the tomatoes and let them soften for 3–4 minutes.

Meanwhile, finely chop a small handful each of fresh parsley and tarragon.

Season with salt, pepper, and a touch more oil for richness. Add the spring onions and stir for about a minute until softened.

4. Bringing It Together

Add the cooked prawns, heating them gently so they remain tender.
Drain the pasta and add it to the pan, tossing through the sauce until every ribbon of tagliatelle is coated.

5. Finishing touches

To finish, stir in the fresh herbs. Serve onto warm plates, garnish with a grating of parmesan and a final sprinkle of parsley and tarragon.

Watch on our Instagram as our Chef prepares king prawn & tomato tagliatelle with care, fresh ingredients, simple techniques and bold flavours brought together in a dish that speaks for itself.