Spaghetti with prawns, chorizo and fennel

Spaghetti with prawns, chorizo & fennel

Name: Spaghetti with prawns, chorizo & fennel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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; 60 g pack Cooks’ Ingredients chorizo crumb; 180 g spaghetti; ½ unwaxed lemon, zest and juice; 220 g pack ready-to-eat Waitrose extra large king prawns

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

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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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

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.
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.
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.