Name: Prawn spaghettini
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram spaghettini pasta; 2 fresh long red chillies; 2 baby fennel bulbs; 1 lemon; 2 tablespoon olive oil; 500 gram medium king prawns, uncooked, shelled; 3 teaspoon bottled crushed garlic; 100 gram baby rocket leaves

Prawn spaghettini

Fast and fresh is what most of us are looking for in a mid-week dinner, this prawn spaghettini recipe is fast, fresh, tasty and healthy. Winner.

Serves 4

Cook

15M

Ingredients

375 gram spaghettini pasta

2 fresh long red chillies

2 baby fennel bulbs

1 lemon

2 tablespoon olive oil

500 gram medium king prawns, uncooked, shelled

3 teaspoon bottled crushed garlic

100 gram baby rocket leaves

Method

1.Cook pasta in large saucepan of boiling water until tender; drain, reserving 1 cup cooking liquid.

2.Meanwhile, thinly slice chilli lengthways. Trim and thinly slice fennel. Finely grate rind from lemon (you need 1 tablespoon rind); juice lemon (you need 2 tablespoons juice).

3.Heat oil in large frying pan over high heat; cook prawns, chilli, fennel and garlic, stirring, 2 minutes. Stir in reserved cooking liquid from pasta, rind and juice; remove from heat. Add pasta and rocket; toss to combine, season to taste.

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to cook the pasta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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