Prawn and fennel spaghetti recipe – a delicious recipe with king prawns, tomatoes, handful parsley, salt, fennel, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put a sauce pan on a low heat.
2
Meanwhile chop the fennel and garlic as finely as you can as the smaller you cut them the quicker they will cook.
3
Add a drizzle of olive oil to the pan followed by the chopped fennel and garlic.
4
Season with a little sea salt and pepper and cook for 5 minutes until soft.
5
Add in the liquor followed by the tinned tomatoes, stir and leave the pan to simmer for 15 minutes until the fennel is tender.
6
Cook the pasta in a large pan of salted boiling water for approximately 9-10 minutes.
7
When the pasta is cooked turn off the heat.
8
Add the peeled prawns into the sauce and cook for 3-4 minutes.
9
Using a pasta spoon or a pair of tongs lift out the pasta and place it in the sauce.
10
Stir the pasta into the sauce so it all gets a good coating.
11
Add in some chopped flat leaf parsley and serve.
713
kcal
Calories
28
g
Fat
98
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 400 g (14.1oz) king prawns (4 per portion), 500 g (17.6oz) dried pasta, 50 ml (1.8fl oz) Pastis or Pernod or Ouzo, 2 x 400g cans of plum tomatoes, and more.
Yes, Prawn and fennel spaghetti recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
