The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy King Prawn & Tarragon Penne
A decadent pasta bowl starring buttery responsibly-sourced king prawns. Simmer them in a creamy sauce, bursting with vibrant courgette and sweet shallot, and infused with fragrant tarragon and mustard. Stir in brown rice penne pasta. Sprinkle with a generous helping of cheese and serve with leafy rocket.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 courgette (use half)
- 40g rocket (use half)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 1 handful of fresh tarragon (use half)
- 2 garlic clove
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 shallot (use half)
- 90 raw peeled king prawns (use half) (Crustaceans) (King prawn (99%), Salt)
- 1 unwaxed lemon (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 512
Protein: 21g
Carbs: 58g
Fat: 22g
Ingredients
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh tarragon
- 2 garlic clove
- 1 shallot
- 1 unwaxed lemon
- 1 courgette
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 40g rocket
Nutritional Information
Calories: 551
Protein: 29g
Carbs: 58g
Fat: 23g
Creamy King Prawn & Tarragon Penne
A decadent pasta bowl starring buttery responsibly-sourced king prawns. Simmer them in a creamy sauce, bursting with vibrant courgette and sweet shallot, and infused with fragrant tarragon and mustard. Stir in brown rice penne pasta. Sprinkle with a generous helping of cheese and serve with leafy rocket.
Cook time:
20 mins
Cuisine:
European
Food group:
Shellfish
Allergens: Mustard, Nuts, Eggs, Milk, Crustaceans
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a grater & a sieve
Boil the pasta
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain and drizzle with 1/2 tsp oil
Do the prep
- Dice the courgette into 1cm chunks. Zest and halve the lemon. Finely slice the shallot. Finely chop or crush the garlic
- Pick the tarragon from the stalks, reserve a few leaves for garnish, then finely chop the remaining
Build the dish
- Heat the large frying pan with 2 tsp oil. Once hot, add the courgette and shallot and cook for 2-3 mins, until starting to soften. Season with salt and pepper
- Add the prawns and cook for another 4 mins, until pink and cooked through
- Add the garlic, lemon zest and chopped tarragon and cook for another 1 min
- Stir in the cashew cream and half the mustard. Bring to the boil and simmer for 3-4 mins, until thickened
Make the dressing & finish the pasta
- Meanwhile, in the medium bowl, combine the remaining mustard and half the lemon juice with 1 tsp oil and a pinch of salt and pepper
- Stir the cooked pasta into the prawn pan and toss to coat. Simmer for 1 min, until hot. Finely grate in half the cheese and add a squeeze of lemon juice, then remove from the heat. Season to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn pasta between bowls
- Toss the rocket through the mustard dressing and serve alongside. Grate over the remaining cheese and garnish with the remaining tarragon to finish
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