Prawn, Fennel and Tomato Fettuccine

clock 15 minutes + 20 minutes bowl Serves 4
Spring Prawn Fennel Tomato Fettuccine
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Ingredients

  • 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
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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.

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