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Chilli prawn linguine with tomato and fennel
Chilli prawn linguine with tomato and fennel
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Heavenly seafood pasta with herbs, spice, and citrus.
Ingredients:
  • 1 lemon
  • 42.00 gm fresh lemon juice
  • 2 baby fennel bulbs
  • 400g linguine
  • 20 green prawns, peeled leaving tails intact, deveined (see tip)
  • 2 garlic cloves, thinly sliced
  • 1/4-1/2 tsp dried chilli flakes
  • 4 tomatoes, coarsely chopped
Instructions:
  • Zest the lemon using a zester or a vegetable peeler and knife to remove the white pith. Cut the rind into thin strips.
  • Pour half of the lemon juice into a bowl of chilled water. Trim fennel, saving 1/2 cup of the fronds. Submerge the reserved fronds in the lemon water. Use a vegetable peeler to thinly slice the fennel lengthwise. Add the slices to the bowl.
  • Boil the pasta in a large saucepan of salted water according to package instructions until al dente. Drain and return to the pan.
  • Heat half of the oil in a large frying pan over medium-high heat. Cook the prawns for 2 minutes on each side until they curl and change color. Add garlic and chili, cook and stir for 2 more minutes until fragrant.
  • Strain the fennel mix, saving 2 tbsp of fronds. Combine lemon zest, fennel mix, prawn mix, tomato, rest of lemon juice, and oil with the pasta. Season with salt and pepper. Mix well.
  • Portion out the pasta mixture into individual serving bowls and garnish with the reserved fronds before serving.

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