Prawn, Fennel and Tomato Fettuccine

Prawn, Fennel and Tomato Fettuccine

  • Preparation time

    15 mins
  • Cook time

    20 mins
  • Serves 4

Ingredients

  • Punnet cherry tomatoes - 250 g
  • Olive oil - 2 Tbsp
  • Fresh fettuccine - 375 g
  • Bulb fennel, finely sliced - 1
  • Small red onion, finely sliced - 1
  • Zest of 1 lemon
  • Prawns, peeled and deveined - 500 g
  • Capers, rinsed, drained - 2 Tbsp
  • Thickened cream - 3/4 cup
  • Dill, chopped - 1/4 cup
  • Salt to season

Method

  1. Preheat oven to 160°C (140°C fan-forced). Line an oven tray with baking paper.

  2. Place tomatoes on tray and drizzle with oil. Season to taste. Bake for 10-15 minutes or until tender.

  3. Meanwhile, cook fettuccine in a large saucepan of boiling, salted water, following packet instructions. Drain and return to pan.

  4. Add remaining oil in a frying pan on medium heat. Sauté fennel, onion and lemon zest for 3-4 minutes or until tender.

  5. Add prawns and capers, frying for 2-3 minutes, until prawns are almost cooked through.

  6. Stir cream and tomatoes through. Simmer for 1-2 minutes.

  7. Toss sauce through pasta with dill. Season to taste.