recipe of ultimate Zesty prawn and fennel pasta

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zesty prawn and fennel pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zesty prawn and fennel pasta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zesty prawn and fennel pasta is something that I’ve loved my entire life.

Table of Contents


  • 400g Barilla Casarecce pasta (see Notes)
  • 2 tablespoons extra virgin olive oil
  • 4 anchovy fillets, chopped
  • 1 long fresh red chilli, finely chopped
  • 1 tablespoon parsley stems, finely chopped
  • 1 tablespoon baby capers, drained
  • 2 garlic cloves, crushed
  • 2 baby fennel bulbs, thinly sliced, fronds reserved
  • 400g peeled green prawns, tails intact
  • 1 lemon, zested, juiced
  • 1/4 cup fresh continental parsley leaves, chopped
  • 60g pkt baby rocket leaves
  • Extra virgin olive oil, to drizzle
  • Lemon wedges, to serve


  • Step 1
    Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/4 cup of the cooking liquid. Return to pan.
  • Step 2
    Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the anchovy, chilli, parsley stems, capers and garlic. Cook, stirring constantly, for 1 minute or until aromatic. Add the baby fennel. Cook, stirring, for 2 minutes or until fennel is just soft. Add the prawns. Cook, stirring occasionally, for 4 minutes or until prawns change colour. Season.
  • Step 3
    Add the reserved cooking liquid, prawn mixture, lemon juice, parsley and rocket to the pasta. Toss to combine. Sprinkle with the lemon zest and reserved fennel fronds. Drizzle with oil. Serve with lemon wedges

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