Spaghetti with prawns, chorizo and fennel
Waitrose and Partners

Spaghetti with prawns, chorizo & fennel

Meaty prawns and pasta make a great midweek meal in under 30 minutes. The chorizo and fennel add depth of flavour too.

    • Serves2
    • CourseMain meal
    • Prepare10 mins
    • Cook15 mins
    • Total time25 mins

    Ingredients

    • 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/s clove garlic, finely sliced
    • 60g pack Cooks’ Ingredients chorizo crumb
    • 180g spaghetti
    • ½ unwaxed lemon, zest and juice
    • 220g pack ready-to-eat Waitrose extra large king prawns

    Method

    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 tip

    Ready-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.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,459kJ/ 585kcals

    Fat

    20g

    Saturated Fat

    5.4g

    Carbohydrates

    62g

    Sugars

    3.7g

    Fibre

    5.9g

    Protein

    35g

    Salt

    2.4g