Chilli prawn linguine with tomato and fennel

Delicious Chilli prawn linguine with tomato and fennel Recipe

This easy seafood pasta is a heavenly mix of herb, spice and citrus flavours.
Chilli prawn linguine with tomato and fennel
Prep Time : 0:30 | Cook Time : 0:15 | Total Time : 0:45 | Serving : 4 person.


  • 1 lemon

  • 2 tablespoons fresh lemon juice

  • 2 baby fennel bulbs

  • 400g linguine

  • 1 tablespoon extra virgin olive oil

  • 20 green prawns, peeled leaving tails intact, deveined (see tip)

  • 2 garlic cloves, thinly sliced

  • 1/4-1/2 teaspoon dried chilli flakes

  • 4 tomatoes, coarsely chopped


  • Step 1

    Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)

  • Step 2

    Add half the lemon juice to a bowl of iced water. Trim fennel, reserving 1/2 cup of the fronds. Place reserved fronds in the bowl of iced water. Use a vegetable peeler to slice the fennel lengthways into thin strips. Add to the bowl.

  • Step 3

    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

  • Step 4

    Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side. Add the garlic and chilli and cook, stirring, for 2 minutes or until aromatic and the prawns curl and change colour.

  • Step 5

    Drain the fennel mixture, reserving 2 tablespoons of fronds. Add the lemon rind, fennel mixture, prawn mixture, tomato, remaining lemon juice and oil to the pasta. Season with salt and pepper. Toss until well combined.

  • Step 6

    Divide the pasta mixture among serving bowls. Sprinkle with the reserved fronds to serve.

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