Zesty prawn and fennel pasta

Zesty prawn and fennel pasta


A speedy supper of prawns and pasta. Dairy-free and delightful.

The ingredient of Zesty prawn and fennel pasta

  1. 400g Barilla Casarecce pasta (see Notes)
  2. 2 tablespoons extra virgin olive oil
  3. 4 anchovy fillets, chopped
  4. 1 long lively red chilli, finely chopped
  5. 1 tablespoon parsley stems, finely chopped
  6. 1 tablespoon baby capers, drained
  7. 2 garlic cloves, crushed
  8. 2 baby fennel bulbs, thinly sliced, fronds reserved
  9. 400g peeled green prawns, tails intact
  10. 1 lemon, zested, juiced
  11. 1/4 cup lively continental parsley leaves, chopped
  12. 60g pkt baby rocket leaves
  13. further virgin olive oil, to drizzle
  14. Lemon wedges, to bolster

The instruction how to make Zesty prawn and fennel pasta

  1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/4 cup of the cooking liquid. Return to pan.
  2. Meanwhile, heat the oil in a large frying pan higher than medium-high heat. amass the anchovy, chilli, parsley stems, capers and garlic. Cook, stirring constantly, for 1 minute or until aromatic. go to the baby fennel. Cook, stirring, for 2 minutes or until fennel is just soft. ensue the prawns. Cook, stirring occasionally, for 4 minutes or until prawns fiddle with colour. Season.
  3. increase be credited with the reserved cooking liquid, prawn mixture, lemon juice, parsley and rocket to the pasta. Toss to combine. Sprinkle taking into account bearing in mind the lemon zest and reserved fennel fronds. Drizzle like oil. Serve following lemon wedges

Nutritions of Zesty prawn and fennel pasta

calories: 605.626 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 75 grams carbohydrates
calories: 35 grams protein
calories: https://schema.org
calories: NutritionInformation

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