Prawn and Fennel Pasta With Cherry Tomatoes and Chilli
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.
Ingredients
- 160 g spaghetti
- 4 tablespoon extra virgin olive oil
- ½ red chilli deseeded and thinly sliced
- 1 large garlic clove thinly sliced
- 70 ml dry white wine
- 70 g (½ small) fennel bulb or 2 baby fennels trimmed and thinly sliced
- 150 g cherry tomatoes halved
- 150 g 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
Calories: 591kcalCarbohydrates: 68gProtein: 22gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 95mgSodium: 459mgPotassium: 635mgFiber: 4gSugar: 6gVitamin A: 656IUVitamin C: 38mgCalcium: 90mgIron: 2mg
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