If you love pasta dishes that feel light but still full of flavour, this Prawn and Fennel Pasta might be your next weeknight favourite. With juicy prawns, tender fennel, and a gentle kick of chilli, it's fresh, quick, and perfect for when you want something that tastes like summer on a plate.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Perfect Pasta Recipe For Summer Evening
This pasta skips the heavy creamy sauces and big bowls of tomato, focusing instead on fresh seasonal ingredients. Fennel is at its best in summer, with its subtle anise flavour pairing beautifully with sweet, cooked prawns.
Add a splash of crisp white wine, ripe tomatoes, and a little olive oil, and you've got a dish that's light enough for warm evenings yet satisfying enough to feel like a proper meal.
Ingredient Notes
- Spaghetti. Use good-quality pasta and cook to al dente following the packet instructions. Linguine or tagliatelle also work well.
- Extra virgin olive oil.
- Garlic cloves & red chilli. Slice the garlic into thin slices so it cooks evenly. Adjust chilli to taste or replace with red pepper flakes.
- Dry white wine. Choose something crisp like Pinot Grigio or Sauvignon Blanc. Can be replaced with a splash of lemon juice in water if avoiding alcohol.
- Fennel bulb. Trim, remove tough outer layers, and slice thinly for quick cooking. Reserve fennel fronds for garnish. A pinch of fennel seeds can also boost flavour. You may also use a couple of baby fennel bulbs instead.
- Cherry tomatoes. Or baby plum or grape tomatoes.
- King prawns. Peeled and deveined. Fresh or frozen (thawed), both work.
As always, find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
- Cook pasta in a large pot of salted water until al dente, following packet directions.
- In a large frying pan over medium heat, warm the oil, then add garlic and chilli. Cook for 30-45 seconds until fragrant.
- Add wine, then sauté fennel for 3-4 minutes until softened.
- Stir in prawns and cook for 3-4 minutes until pink and opaque.
- Finally, add the halved cherry tomatoes.
- Add the drained cooked pasta to the pan, toss well, season with salt and black pepper, and serve.
Tips For Best Results
- Cook pasta just until al dente - it will finish cooking slightly when tossed with the sauce.
- Keep the garlic pale; if it turns golden brown, it can taste bitter.
- Prawns cook quickly - overcooking will make them rubbery. Remove from the large skillet as soon as they're opaque.
- Use a slotted spoon to transfer pasta if you want to save a little pasta water for loosening the sauce.
- Best eaten fresh - this dish isn't suitable for storage or making ahead.
Serving Suggestions
Serve in a serving bowl with a sprinkling of fennel fronds, a squeeze of lemon juice, and a pinch of red pepper flakes for extra heat. A dusting of lemon zest brightens everything.
Add crusty bread on the side to mop up the juices, or a simple green salad for balance (we love Courgette Ribbon Salad!).
More Easy Spaghetti Recipes
If you enjoy this prawn and fennel pasta, you'll love trying other quick, fresh pasta dishes that make the most of seasonal produce.
Prawn and Fennel Pasta With Cherry Tomatoes and Chilli
Ingredients
- 160 g (6 oz) spaghetti
- 4 tablespoon extra virgin olive oil
- ½ red chilli deseeded and thinly sliced
- 1 large garlic clove thinly sliced
- 70 ml (¼ cup) dry white wine
- 70 g (½ small) fennel bulb or 2 baby fennels trimmed and thinly sliced
- 150 g (4.25 oz) cherry tomatoes halved
- 150 g (5.25 oz) king prawns peeled and deveined
- salt and black pepper
- lemon wedges to serve, optional
Instructions
- Cook spaghetti in a large pot of salted water following package instructions, making sure pasta stays al dente.
- In the meantime, heat olive oil in a large frying pan over medium heat. Add garlic and chilli and stir for 30-45 seconds.
- Add the sliced fennel and cook for 3-4 minutes, stirring continuously, until fennel has softened. Pour in the wine and continue cooking for a couple of minutes until the wine reduces by about half.
- Add the prawns and cook, stirring often, for 3-4 minutes until prawns are just cooked through.
- Finally, add halved cherry tomatoes.
- Add the cooked, drained pasta to the pan and toss to combine. Season with salt and black pepper and serve immediately with a squeeze of lemon juice on top.
Nutrition
Leave a Reply