Prawn Summer Pasta
Serves 1
The Food Husband went out for the evening which called for seafood for me!
The hotter weather we’ve been having recently means I want something lighter than my Prawn Linguine with its rich tomato sauce. Instead I want the pasta to be coated more in a dressing and this is achieved from the peppery olive oil and lemon juice. Using fresh tomatoes and spring onion gives a speedy and simple base to this dish and the fennel enhances the prawns beautifully.
Ready from start to finish in 15 minutes this is fresh fast food and whilst this serves one, you can just scale-up as required.
- Ingredients:
- 75g pasta (the shape of your choice, I chose gemelli. If making this gluten-free make sure you choose a suitable pasta)
- 2 medium tomatoes, diced or 2 small handfuls of cherry tomatoes, halved or a mix of the two
- 2 spring onions, sliced
- 1 tsp of fennel seeds
- 150g raw prawns, peeled and deveined (I used tiger prawns)
- 1 fat clove of garlic, finely chopped
- Salt and pepper
- 1/2 lemon, juiced (zest optional)
Step 1: Cook your pasta according to the packet instructions.
Step 2: Whilst your pasta is cooking, heat the olive oil in a frying pan on a medium heat and add the fennel seeds, tomatoes and spring onion.
Step 3: After 2 minutes add the garlic and stir and then add your prawns. Stir or toss the pan every so often until the prawns are just cooked through.
Step 4: Add your drained pasta, along with a little of the cooking water and toss in the sauce along with salt and pepper to taste.
Step 5: Finish with a squeeze of fresh lemon juice (and a little of the zest if you like).
You could also add a little fresh or dried chilli in step 3. I also threw in a few freshly torn basil leaves as I served which complements the anniseedy fennel seeds. This is nice served with a green salad.
