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Spaghetti with prawns, chorizo and fennel
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1 fennel bulb, fronds trimmed, bulb halved and tough core cut out
1 tbsp olive oil
1 echalion shallot, halved and finely sliced lengthways
1 clove garlic, finely sliced
60g pack Cooks’ Ingredients chorizo crumb
½ unwaxed lemon, zest and juice
220g pack ready-to-eat Waitrose extra large king prawns
1. Finely slice the fennel bulb lengthways and put in a large frying or sauté pan along with the oil, shallot, garlic, chorizo crumb and a pinch of salt. Set over a medium-high heat, cover with a lid and cook for 8 minutes, stirring regularly until tender. Uncover and cook for another 5 minutes until nicely caramelised and turning golden.
2. Meanwhile, cook the spaghetti in a large pan of boiling salted water for 1 minute less than the pack instructions. Scoop out a mugful of the cooking water, then drain.
3. Add the lemon zest and juice to the pan with the fennel and chorizo, then tip in the prawns, cooked spaghetti and a glug of cooking water. Toss over the heat until combined and glossy, and the chorizo and prawns are piping hot throughout. Divide between plates and scatter with the fennel fronds to serve.
Cook’s tipReady-to-eat prawns make all kinds of dishes a doddle. Stir through pasta until piping hot, enjoy in a sandwich or toss through your favourite salad.
And to drink...Excellent with seafood, Louis Jadot Mâcon-Azé, Burgundy, France (75cl), is crisp and fruity, with hints of pear and green apple.
Typical values per serving:
This recipe was first published in Fri Oct 01 15:29:00 BST 2021.