Buttery prawn and fennel pasta
Serves 4
Ingredients
1 large fennel bulb – thinly sliced
75g butter
2 tbsp extra virgin olive oil
4 garlic cloves – sliced
Zest of 1 lemon
2 tsp chilli flakes
1/3 cup white wine
400G prawns – season with salt and pepper
1 cup parsley – chopped
¼ cup Lemon juice
1 cup parmesan
Basil leaves to serve
Instructions
Ready a large saucepan of salted water on a high heat.
In a large pan add the butter, oil and salt. Then the sliced fennel. Simmer away for 10 minutes on a low to medium heat.
Get the pasta cooking as per the packet instructions.
Season the prawns, add a handful of parsley and a drizzle of oil. Set aside.
Add the sliced garlic, chilli, remaining parsley and lemon zest and fry 5 minutes. Add the wine, turn up the heat, stir well and let it bubble away for a minute or so.
When the pasta is just about cooked, add the prawns and lemon juice, stirring well.
Toss in the cooked pasta and splash of pasta water and the grated parmesan.
Serve with fresh basil leaves and enjoy!
