Umami Tagliatelle with Sourdough Butter, Prawns, Orange Zest, Fresh Herbs

PREPARATION

Heat a drizzle of olive oil in a pan. Sear the prawns over medium heat until they turn pink and are cooked through. Season with salt and pepper, then set them aside.
In the same pan, melt the sourdough butter over low heat. Add the orange zest and stir to infuse the butter.
Cook the tagliatelle in boiling salted water according to the package instructions. Reserve some pasta water before draining.
Return the prawns to the pan, add the cooked tagliatelle, and toss everything together. Add reserved pasta water as needed to achieve a creamy texture.
Sprinkle with fresh herbs, adjust the seasoning, and serve immediately with extra lemon zest and fresh herbs.