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Prawn, Fennel and Tomato Fettuccine

Prawn, Fennel and Tomato Fettuccine

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15 mins + 20 mins
serving size icon
Serves 4


  • 250g punnet cherry tomatoes
  • 2 Tbsp olive oil
  • 375g fresh fettuccine
  • 1 bulb fennel, finely sliced
  • 1 small red onion, finely sliced
  • Zest of 1 lemon
  • 500g prawns, peeled and deveined
  • 2 Tbsp capers, rinsed, drained
  • 3/4 cup thickened cream
  • 1/4 cup dill, chopped
  • Salt to season


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.


Qty Price
Fresh Produce Tomatoes Cherry On Vine $3.90 ea
$3.90 ea
Countdown Olive Oil Classic $10.50 ea
$10.50 ea
Countdown Chilled Flat Pasta Egg Fettuccine $3.80 ea
$3.80 ea
Fresh Produce Fennel
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Onions Red Peeled $5.99 kg
$5.99 kg
Fresh Produce Lemons
arrow icon exclamation icon Out of stock Out of stock
Countdown Prawns Jumbo Cooked $25.00 ea
$25.00 ea
Delmaine Capers
arrow icon exclamation icon Out of stock Out of stock
Anchor Cream Fresh $4.04 ea
$4.04 ea
Superb Herb Dill Fresh $3.70 ea
$3.70 ea
Cerebos Salt Iodised Table Drum $1.69 ea
$1.69 ea